Heat vegetable oil in a wok over high heat until it begins to smoke. Stir-fry the soybean, spicy bean paste, chili powder, flour paste, garlic and ginger in the wok until fragrant, taking care not to burn, about 1 minute. Add enough water (about 1 cup) to loosen the paste to a thick soupy texture, and then add the tofu and leeks. Continue to mix together until the liquid begins to reduce and the contents are really hot. Add small amounts of potato starch, if needed, and mix slowly until it thickens, breaking up any clumps that form. Plate the cooked tofu and garnish with peppercorn powder.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.