Vegetable oil, for stir-frying
1 tablespoon fermented soybean
1 teaspoon Szechuan spicy bean paste
1 teaspoon chili powder
1 teaspoon sweet flour paste
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced and peeled
2 cups high-quality silken tofu, diced into 1-inch cubes
1/4 cup leeks, chopped
Potato starch, for thickening
Szechuan peppercorn powder, for garnish
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