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