Instructions: 1. Cut the bean curd into 1 inch squares. Drain well and lay them on paper towels to drain for another 10 minutes. Cut the cabbage into 1/4 inch shreds and set aside.

2. Heat a wok or large skillet until it is hot. Add the 1/2 cup oil, and when it is hot, stir-fry the bean curd on both sides until it is golden brown. Drain well on paper towels.

3. Drain and discard the oil. Wipe the wok or skillet clean, reheat, and add the 1 1/2 tablespoons of oil. Put in the scallion and garlic and stir-fry for a few seconds. Then add the cabbage and the rest of the ingredients except the sesame oil. Continue to stir-fry for 2 minutes. Return the fried bean curd pieces to the pan and cook over high heat for 5 minutes or until the cabbage has completely cooked. Add the sesame oil and give the mixture a final turn. Serve at once.

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