Step 1

Heat 1 cup of water in a wok, turn a gas stove up to high, and stir in two teaspoons of salt.

Step 2

Cut the bean curd into cubes and put them in the wok with the hot salt water until boiling.

Step 3

Mince the ginger and garlic and cut the baby leeks into small sections.

Step 4

Remove the tofu and the water and put in a separate bowl. Wipe down the wok.

Step 5

Heat 1 tablespoon of oil in the wok, then turn the heat down to medium. Add 2 teaspoons of chili bean paste and stir-fry until the oil is a rich red color. Add in the fermented soybeans, ginger, garlic and ground chilies. Stir-fry 1 minute until the fragrance is apparent.

Step 6

Pour in 3 tablespoons of water and 1 teaspoon soy sauce in the wok and stir well. Place the tofu cubes (without the salted water) back into the wok and mix them gently in the sauce without breaking them.

Step 7

Meanwhile, combine 2 tablespoons of water with 1 tablespoon of cornstarch until the starch is dissolved.

Step 8

Add a pinch of the starch and water mixture into the wok. Wait for the wok contents to boil and then add another sprinkle. Then add the baby leeks, gently stirring them in. Finally, pour in the rest of the starch water, mixing well.

Step 9

When the soup has thickened enough to cling to the bean curds, turn off the stove. Serve in a bowl and sprinkle with ground Sichuan peppercorns to taste.