豆瓣魚片(Spicy fish fillet and tofu)

This is a variation of a similar dish I had from a local restaurant.  It is a very popular dish among my kids and friends, so I make it a lot for parties.

Ingredients:

2 white fish fillets (in Chinese markets, it is called 龍利魚片, sold in bags)
1 box of silken tofu (I use 山水嫩豆腐 in purple color box)
dry wood ears a few (黑木耳）

Hot bean sauce 2 TSP (哈哈辣豆瓣, see picture to the right)
酒糧 1.5 TSP (I don't know its English name, something like sweet rice wine?  It is the thing you use in the sesame rice ball soup.  A few friends of mine make them at home so I always have some supply in my frig.  In the market, the best brand name is 吳老吉.  You can also use sugar and white cooking wine 1TSB each instead)
ginger, white pepper, garlic and scallion for seasoning

Steps:

1. Soften the dry wood ears in water.  It may take a couple of hours.  You can use warm water to save some time.  Split the softened wood ears into about 1 inch squares.
2. Clean the fish fillets.  Cut it in half along the long side of the fillet, then slice them into 1 inch square pieces.  Put your knife in 10 degree angle parallel to the fish when you slice it to make the piece thinner.  Add half teaspoon salt, a pinch of white peper, 2 teaspoon white cooking wine, some stripes of ginger to marinate the fish for 30 minutes or longer (put them in the refrigerator)
3. Take out the tofu (be careful, they are very easy to break).  Cut them into 1 inch thin squares.  Make them very thin, like quarter inch thick to match with the thickness of the fish.  
4. Chop garlic finely and cut scallions into small pieces.
5. In a small bowl, mix hot bean sauce, 酒糧, 1 TSP light color soy sauce and 1 TSP water.
6. Take the fish out from the refrigerator,  add I TSB corn starch in fish and mix it well so that all the fish pieces are coated with corn starch (Without this step, the fish will be easy to break into flakes when you cook them.  It also add some thickness in the sauce of the final product)
7. Heat  4 TSB vegetable oil in a big wok in high heat.  Put in the fish and spread the pieces apart.  Turn the pieces over when one side is cooked (the color is changed from a little pink to white).
8. When the fish is mostly done,  push them to the side of the wok and leave the center open (with remaining oil).  Put in garlic and the mixed sauce, stir and let them sizzle for a minute or so.  Add wood ears and tofu. Now carefully mix the ingredient together with the sauce.  I usually add some water so that the sauce can cover the food.  DO NOT STIR FRY tofu, you will end up with not a single piece of tofu intact.  Move your spatula along the bottom of the wok from one side to the other slowly, do not flip the food like you usually do when you stir fry.
9. Now turn the heat to low, cover it up and let it cook for 4-5 minutes.  Sprinkle the scallion before you take the food out.