Step 1

1 Combine the jalapeño, chiles and garlic in a bowl

Step 2

2 Cut the block of tofu horizontally into four 1/2-inch slices (4 layers), then through the stack of layers diagonally to create 16 tofu triangles

Step 3

3 Heat 2 tablespoons of the vegetable or canola oil until shimmering in a large saute pan over medium heat

Step 4

4 Add the tofu slices, which should all fit in a single layer

Step 5

5 Increase the heat to high; cook for about 2 minutes on each side, until lightly golden

Step 6

6 Transfer the pan-fried tofu to a plate

Step 7

7 Return the pan to medium-high heat

Step 8

8 Add the remaining tablespoon of vegetable or canola oil; once the oil shimmers, add the chile-garlic mixture

Step 9

9 Stir-fry for about 20 seconds, and be sure to keep your face away from the pan as the peppers' capsicum will be released into the air and may cause you to cough

Step 10

10 Add the bean sprouts by the handful, shaking them dry, so no excess water hits the pan

Step 11

11 Stir-fry for 1 to 2 minutes

Step 12

12 just until the sprouts wilt

Step 13

13 Return the pan-fried tofu to the mix, then season with the salt

Step 14

14 Add the Maggi Seasoning and half the water, stirring gently to incorporate, then add the remaining 1/4 cup of water and the dark soy sauce

Step 15

15 Reduce the heat to medium; cook for 2 minutes, so the liquids in the pan reduce a bit

Step 16

16 Add the chicken bouillon, stirring until it has dissolved

Step 17

17 Taste, and add more salt, as needed

Step 18

18 Gently stir in the leeks; cook for 30 seconds, then drizzle with the sesame oil

Step 19

19 Serve right away