VEGETABLES: It is not easy to handle bean curds (tofu) because it is generally too delicate to hold its shape. So, be sure to buy the "firm" one--available at most supermarkets now--that is more manageable.

SPICY BEAN CURDS:

1 lb. “firm” bean curd or tofu                                      

seasoning:

    2 tbsp. all purpose flour, sifted

    3 tbsp. sesame seeds                                                

    1 tbsp. each chilli powder & white pepper                                                   

    2 tbsp. onion salt

1 egg, beaten with 3 tbsp. milk                        

oil for deep frying

lettuce leaves                                                              

dipping sauce:

    4 tbsp. each rice wine vinegar & dark soy sauce                                           

    2 tsp. chilli sauce                                         

    2 tsp. sesame oil                                          

    1 tbsp. sugar                                                

    salt to taste

Cut bean curds into wedges and dry them well. Mix seasoning ingredients together in a shallow dish. Dip each piece of bean curd lightly into the mixture, then into the egg and milk mixture, and finally into the flour-mixture again.

Heat enough oil for deep frying in a large pan until a wooden chopstick inserted into the oil gives rise to bubbles instantly. Lower bean curbs carefully into hot oil. Cover pan with a splatter-screen to prevent splattering.

Fry the bean curd for about 2 minutes on each side or until golden brown. Scoop bean curds out with a large strainer; and transfer them to paper towels to drain.  

Line serving plates with lettuce leaves and arranges bean curd wedges on top. Whisk dipping sauce ingredients together and adjust seasoning if necessary to taste. Drizzle a little dipping sauce over bean curd and serve the rest on the side.