1 tb Peanut oil 3 tb Minced fresh cilantro 2 tb Finely chopped garlic 2 tb Finely chopped scallions 1 1/2 tb Minced peeled fresh ginger 2 ts Red chile flakes or powder 1 tb Dark soy sauce 1 ts Sugar 1/2 ts Salt 1/2 ts Sesame oil 2 c Peanut oil; for frying
SAUCE:
1 tb Peanut oil 1 tb Finely chopped garlic 1 tb Minced peeled fresh ginger 1 tb Dark soy sauce 1 tb Rice wine 2 ts Light soy sauce 1 ts Sugar 1 c Chicken stock 1 ts Cornstarch; mixed with 1 ts Water 2 ts Sesame oil DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on paper towels. Heat a wok or large