Instructions: Soak the cloud ears in warm water to cover until softened, about 20 minutes. Drain and squeeze to remove excess liquid. Discard the tough stems and coarsely chop.

Prepare a 2-quart saucepan for deep-frying. Heat the oil to 350 degrees. Using a paper towel, pat the firm tofu to remove any excess liquid. Carefully slide half of the firm tofu into the oil; cook, stirring, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining firm tofu.

Prepare the sauce.

Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger, chili pepper and Chinese celery; cook, stirring until the celery is tender, about 1 minute. Add the fried firm tofu, tofu puff and sauce; cook for 1 minute. Transfer the mixture into a 2-quart clay pot. Place over medium-high heat; cover and simmer for 15 minutes.

Remove the clay pot from the heat and sprinkle with the cilantro and chopped green onion. Serve directly from the clay pot.

Sauce: In a small bowl, combine the water, vegetarian oyster-flavored sauce, soy sauce, chili brown bean paste, sesame oil, vinegar, salt, sugar and pepper; stir until the sugar is dissolved. Set aside.

This recipe yields 4 servings.

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