Stir-Fried Pickled Ginger with Bean Curd

Frequently in Hong Kong, pickled ginger is eaten freshly pickled and thinly sliced as a treat with preserved eggs or just as a refreshing condiment at the table. However, I have enjoyed it just as much when it is cooked with meats or, as in this case, with bean curd. The bean curd is pan-fried, giving it a golden crust, and then stir-fried with the young pickled ginger. The result is a very nutritious, fresh and tasty vegetable side dish, or it can be served in a large quantity as a main ve