Sichuan Style Bean Curd – Rice

1/2 lb Bean curd

1 Green pepper, sliced

1 Leek, sliced

2 Green chilies, chopped

3 tb Oil

2 Red chili peppers

1 tb Soy sauce

1 tb Dry sherry

2 tb Yellow bean paste

2 ts Sesame oil

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.