Ingredients 1 Packet/Block (350 g) Firm Bean Curd/Tofu, drained, cut into ¾ or 1 inch cubed ½ Red Bell Pepper, diced ½ Green Bell Pepper, diced ½ Medium Yellow Onion, diced 2 to 3 Thai Bird’s Eye Chilies, chopped 2 Cloves Garlic, chopped 2 1/2 Tbsp Black Bean Sauce 2 Scallions, chopped 3 Tbsp Peanut or Corn Oil Sauce 3/4 Cup Vegetable Stock or Water 1 tsp Dark Soy Sauce 2 tsp Soy Sauce 2 tsp Shaoxing Wine 3/4 tsp Corn Flour Method Heat the oil in a wok over a high heat. Fry the bean curd in batches until light golden in color. Drain the bean curd on paper towels and set aside. Pour off the oil and reserve 1 Tbsp. Heat the oil on low heat. Cook the garlic until they are fragrant and golden in color. Then turn the heat on high. Toss in the chilies, peppers and onions. Give it a quick stir, mix in the bean curd and add in the sauce. Bring it to a quick boil and season with sea salt if necessary. Serve immediately. |