1) Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers.

2) Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic.

3) Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces.

4) Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened.

5) Add in scallion and the sesame oil, toss through and serve at once with steamed rice.