Slice the dried spiced bean curd into thin strips.
Heat up a tablespoon of sesame oil in a large skillet on low-medium heat. Once the oil is hot, add the sliced bean curd pieces. Cook for 5-7 minutes, stirring occasionally to prevent the bean curd pieces from sticking to the bottom of the pan and to spread the pieces out, until the bean curd pieces are browned. Turn down the heat setting if needed (if the bean curd pieces start to stick too much to the bottom of the pan). Note: if you use the thinner bean curd squares to cut into strips, you will only need to lightly pan-fry these for about 2-3 minutes in the sesame oil before removing them from the pan. Otherwise these bean curd strips will get tough and chewy.
Using the original skillet, heat one tablespoon of sesame oil in the pan. Once hot, add the garlic and sauté until golden, then add the carrot and celery strips, as well as the salt. Stir to coat the carrot and celery strips in the sesame oil. Let cook about 5 minutes or until the carrot and celery strips are cooked through.
Add the browned bean curd pieces and the marinated black beans into the skillet. Stir-fry to mix together for 2-3 minutes (or until the black beans are heated through). Ready to serve and enjoy!