• 450 g/1 lb firm bean curd
• 450 ml/16 fl oz oil, for deep-frying

Filling

• 1 tablespoon peanut oil
• 3 tablespoons finely chopped fresh coriander
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped spring onions
• 1½ tablespoons finely chopped peeled fresh ginger root
• 1 to 2 teaspoons red chilli flakes or ½ to 1 teaspoon chilli powder
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon sesame oil

Sauce

• 1 tablespoon peanut oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped peeled fresh ginger root
• 1 tablespoon dark soy sauce
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons light soy sauce
• 1 teaspoon sugar
• 225 ml/8 fl oz chicken stock
• 1 teaspoon cornflour mixed with 1 teaspoon water
• 2 teaspoons sesame oil

Drain the bean curd and cut it into 5-cm/2-in squares. Leave them to drain for 10 minutes on kitchen paper.

Heat a wok or large frying pan until hot. Add the tablespoon of oil and the rest of the filling ingredients and stir-fry for 1 minute. Transfer these ingredients to a bowl and allow them to cool thoroughly.

Heat a wok or large frying pan until hot. Add the oil for deep-frying and when hot, cook the bean curd on both sides until it is golden brown. Remove the bean curd squares from the wok, drain them well on kitchen paper and allow them to cool thoroughly. Discard the oil.

Take each bean curd square and split it open slightly with a knife on one side to form a pocket. Place a spoonful of cooked filling in each of the pockets. Continue to fill the squares.

Wipe the wok clean, reheat, and add the tablespoon of oil for the sauce. Then add the garlic and ginger, and stir-fry for 30 seconds. Then add the rest of the sauce ingredients except the cornflour mixture and sesame oil. Bring the mixture to the boil, return the fried bean curd pieces to the wok and cook over medium heat for 3 minutes. Add the cornflour mixture, stir gently, and then add the sesame oil. Give the mixture a final turn and serve at once.