Black Bean Garlic Paste with Rice Noodles

Stir in the rice cooking wine, soy sauce, and palm sugar. Simmer for 10 minutes, stirring occasionally, until the mixture is glossy and the onion has softened.

Stir the cornstarch with a little cold water to make a slurry, then add it to the bean mixture. Cook for 2 to 3 minutes more, until slightly thickened. Let the mixture cool for a few minutes, then pulse in a food processor until mostly smooth but still a little chunky.

For a quick noodle bowl, cook the rice noodles in 2 cups of water until tender. Spoon in about 1 teaspoon of the black bean paste and a splash of the reserved bean cooking liquid, then stir well to coat the noodles and lightly season the broth.

For a heartier stir-fry, cook 1/4 cup of the black bean paste in a wok with the daikon, potato, zucchini, cucumber, and remaining onion for 2 to 3 minutes. Add some reserved bean cooking liquid, cover, and steam until the vegetables are tender. Thicken with a little extra cornstarch slurry if needed, then top with tofu seared in sesame oil and serve over noodles or rice.