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Cut the garlic stems into 4cm sections. Cut the tofu into strips of similar dimensions.
Heat the oil in a seasoned wok over a medium flame.
Add the chilli bean paste and black beans and stir-fry to release their flavours.
When the oil is red and fragrant, add the garlic stems and tofu.
Increase the heat to high, then stir-fry for about three minutes until everything is piping hot and the garlic stems have become sweet and tender.
Stir in the sugar towards the end of the cooking time.
Serve.