Roll pieces of beancurd about 3 inches square in cornstarch , taking care not to break them. Then deep-fry over a moderate heat (325°F) for 4 minutes, until light gold in color. Lift out carefully and drain. Eat hot with the dipping sauce.
Dipping sauce:
1/4 tsp. chili oil
1 clove garlic, crushed
2 tsps. Minced ginger
2 tbsps. soy sauce
2 scallions, finely chopped
