1) Fill a large pot with water and heat to boiling. Place the tofu on a cutting board and slice horizontally in half. Then cut each half into quarters to make large cubes. Blanch in boiling water for 3 minutes and drain.

2) Preheat a large pan or wok over medium heat. Add oil, chili black bean paste, chili bean sauce, garlic, and ginger and sauté for a couple minutes. Then add water, cooking wine, soy sauce, salt, sugar, and sesame oil. Add dried soy protein and bring to a boil.

3) Prepare a slurry by combining cornstarch with ¼ cup water in a small bowl. Mix to dissolve. Once mixture is boiling, add slurry and tofu and stir to combine. Continue cooking until sauce thickens.