1.
Heat a skillet on medium heat, add the oil, then add the soy curls, stirring for 3 minutes
2.
Set the soy curls to the side of the skillet, add the red chili paste and sweet bean paste, once its sauteed, add the sake, lower the heat and stir until you don't see any more caramelization on the skillet,
3.
Add the garlic ginger, let it cook for 3 minutes,
4.
Add soy sauce, the agave, the vegetable bouillon, the Szechuan pepper, and the tofu. Let it cook for 5, 6 minutes
5.
Add the cornstarch or tapioca starch slurry, stir it carefully so the tofu doesn't break up, let it cook in low heat for 2 minutes
6.
Add scallions for garnishing and serve it with warm white rice.
