1/2 lb Bean curd
1    Green pepper, sliced
1    Leek, sliced
2    Green chilies, chopped
3 tb Oil
2    Red chili peppers
1 tb Soy sauce
1 tb Dry sherry
2 tb Yellow bean paste
2 ts Sesame oil

Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd for
2 minutes. Remove & drain. Add more oil if necessary & stir fry the
vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow bean
paste. Mix well, add the bean curd & stir together for 2 minutes. Sprinkle
on the sesame oil & serve with rice.