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1
DRAIN THE TOFU AND CUT IT into 2-inch squares.
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2
Set to drain further on paper towels.
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3
Heat a wok or large saute pan until is is hot.
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4
Add the oil and all the filling ingredients and stir-fry for 1 minute.
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5
Put the cooked ingredients in a bowl and allow them to cool thoroughly.
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6
Heat a wok or large saute pan until it is hot.
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7
Add the 2 cups oil and, when it is hot, deep-fry the tofu on both sides until it is golden brown.
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8
Remove the tofu squares from the wok, drain them well on paper towels, and allow them to cool thoroughly.
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9
Drain and discard the oil.
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10
Take each of the tofu squares and, with a knife, split it slightly open on one side so a pocket is formed.
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11
Place a spoonful of cooked filling in each of the pockets.
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12
Continue to fill the squares until you have used all the tofu.
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13
Wipe the wok clean, reheat, and add 1 tablespoon oil.
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14
Then add the garlic and ginger, and stir-fry for 30 seconds.
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15
Then add the rest of the ingredients except the cornstarch mixture and sesame oil.
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16
Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes.
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17
Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil.
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18
Give the mixture a final turn and serve at once.
