2 tbspdried shrimp (see note)500 gmfresh bean curd, cut into 2.5cm cubes80 ml(1/3 cup) vegetable oil2 tbspgreen onion, white part only, finely chopped1 tspfinely chopped ginger1garlic clove, finely chopped1 tbspsweet flour sauce (see note)2 tbsplight soy sauce1 tbspShaoxing wine125 ml(½ cup) chicken stockPinchwhite sugar1 tspcornflour mixed with 1 tbsp water1 tbspSichuan peppercorn oil (see note)½ cupcoarsely chopped coriander leaves
Soak shrimp in 125ml warm water for 10 minutes, drain, coarsely chop and set aside.
Place curd in a heatproof dish in a bamboo steamer over a wok of boiling water. Steam until heated through (4-5 minutes), remove, carefully drain to retain shape and set aside.
Heat oil in a wok over medium heat. Add reserved shrimp, green onion, ginger, garlic and stirfry for 30 seconds, then add sweet flour sauce, soy sauce, Shaoxing wine, stock and sugar. Carefully stir through bean curd, bring to the boil, gently stir in cornflour mixture and simmer until sauce thickens (5-6 minutes). Serve immediately drizzled with Sichuan peppercorn oil and scattered with coriander.
Note Sichuan peppercorn oil (li hong xian hua jiao you) is available from Asian grocers. Be sure to check it is da hongbao (top grade) peppercorn oil as this gives a divine fragrance that cannot be matched by inferior versions. Dried shrimp is available from Asian grocers. Sweet flour sauce (tian mian jiang), also known as sweet bean paste/sauce, is available from Asian grocers. If unavailable substitute with hoisin sauce.