1. Cut each block of tofu in half horizontally, making two large slices about 1 inch thick. Fold a clean kitchen towel and place it on a cutting board or large plate. Set the tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.Stir together 2 tablespoons rice wine (or sake), 1 tablespoon soy sauce, five-spice powder and sesame oil in a medium bowl.
2. Cut the drained tofu into 1-inch pieces.
3. Add to the marinade and toss to coat. Cover and let stand at room temperature for 25 minutes.Position a rack 4 to 6 inches from the heat source; preheat broiler. Line a large baking sheet with foil and spread the tofu on it in an even layer. Broil, turning once, until lightly browned and crisp, 8 to 10 minutes total.Meanwhile, stir together 1 1/2 tablespoons rice wine (or sake), the remaining 1 1/2 tablespoons soy sauce, broth (or water), cornstarch, sugar and pepper in a small bowl.
4. Place next to the stove.
5. Heat oil in a large nonstick skillet or wok over medium-high heat.
6. Add garlic, black beans (or black bean-garlic sauce), ginger and chile-garlic sauce and cook, stirring, until fragrant, 10 to 15 seconds.
7. Add bell peppers and cook, stirring, for 1 minute.
8. Add snow peas and the remaining 1 tablespoon rice wine (or sake) and cook, stirring, for 30 seconds.
9. Add scallion greens and the reserved sauce mixture and cook, stirring, until thickened, about 45 seconds.
10. Add the tofu and toss to coat.