1 lb. bean curd
4 tbsp. cooking oil
A pinch of minced scallion and ginger
1 tbsp. oyster sauce
1 cup broth
1 tsp. sugar
1 tbsp. sherry
2 tbsp. cornstarch mixed with water
A pinch of Sichuan pepper powder
Salt to taste
1. Cut the bean curd into rectangular slices and parboil.
2. Heat the oil over a high flame until it smokes. Stir-fry scallion and ginger for a few seconds. Add the oyster sauce, broth, salt, sugar, bean curd and sherry. Simmer until the bean curd becomes plump. Add the cornstarch mixture. Bring to a boil, sprinkle with Sichuan pepper and serve.