Sichuan Style Bean Curd

Ingredients

1/2 bean curd
1 slice green pepper
1 slice leek
2 green chilies
45 ml oil
2 chili peppers
16 ml soy sauce
16 ml dry sherry
2 bean paste
10 ml sesame oil

Instructions

Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd for 2 minutes. Remove & drain. Add more oil if necessary & stir fry the vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow bean paste. Mix well, add the bean curd & stir together for 2 minutes. Sprinkle on the sesame oil & serve with rice.