1 lb. bean curd
1 cup vegetable oil
1 tbsp. broad-bean sauce
2 tsp. mashed garlic
1 tbsp. each minced scallion and ginger
1 tbsp. each sherry and soy sauce
3/4 cup clear broth
2 tbsp. cornstarch dissolved in water
1 tsp. sesame oil
Minced Sichuan pepper to taste
1. Dice the bean curd into 1 cm. cubes, fry in heated oil until they turn yellow, and drain. After draining, soak in soda water for 2 minutes and then in clear water to clean off the soda.
2. Heat oil over a high flame, add bean sauce, mashed garlic, scallion, and ginger and stir-fry until oil turns red. Add sherry, soy sauce, broth and bean curd and simmer. When it reaches a boil reduce to a low flame and simmer for about 10 minutes. Add dissolved cornstarch and sprinkle with Sichuan pepper powder and sesame oil before serving.