Start a pot of water boiling. In a separate hot wok, sautee a lot of minced garlic, some minced ginger, salt, onion flakes and garlic powder. Once water is boiling, put in cubed block of tofu (extra firm is good). Boil that for about a minute, or until it has re-boiled.
Meanwhile, in the hot wok, put in about a cup or less of cooked beans (pinto in this recipe) and some water. Turn the heat up high, get it boiling. Beans will break down and sauce will start to reduce. Blend a fresno pepper with some water, throw that in, with a little crushed red pepper as well. Now you can put the drained tofu in, cook a bit longer, put in a tsp or so of corn starch if it's not thick enough. Once sauce is thick, just enough to coat tofu, turn off heat. Serve with Szechuan peppers on top (Ben's fave) or with generous side of spicy kimchi (Payel's fave). Also with some raw red onion on top.
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