Slice the dried tofu into thin pieces and cut the green pepper into slender strips. Julienne the ginger and slice the chili diagonally (or into rings). Have all vegetables ready before you heat the pan.

Stir together soy sauce, sweet soy paste, sweet bean sauce, thirteen-spice, black pepper, and 2 tbsp of water. Whisk until combined and set aside. Pre-mixing keeps you calm at the stove — no scrambling with bottles mid-fry.

Heat oil in a wok or pan; the fire does not need to be huge. Add the ginger and chili and toss until fragrant. Remember 爆香 (blooming) is just frying aromatics in oil — no need for roaring flames.

Add the dried tofu and fry without over-stirring. Let each face sit so it develops a golden, slightly blistered crust. Constant tossing prevents browning and leaves it pale and uneven.

Toss in the green pepper strips and stir-fry until just softened but still crunchy. Turn the heat to high and pour in the sauce. Let it bubble and reduce — the tofu soaks up every drop.

Cook until the sauce clings to the tofu (leave a little extra for spooning over rice, or reduce until glossy). Serve hot over steamed rice, or chill for a cold lunchbox side.