Heat 1 T oil in a small pot over a medium flame. When hot, put in the garlic and ginger. Stir. As soon as the garlic browns, take the pot off the flame and pour the vinegar mixture from the bowl into it. Put the pot back on the fire and bring to a boil. Turn the heat to low and simmer very gently for 4 minutes. Give the cornstarch mixture a quick stir and add that to the pot. Remove the garlic and ginger.

Peel the carrot and cut into 1.5 mm / 1/8 inch thick diagonal slices. Cut a few slices at a time into very thin strips. Cut the red and green peppers into very thin strips. Cut the spring onions into 4 cm lengths. Cut each section lengthwise into very thin strips.

Put the cubes of fried bean curd in a bowl. Add 2 t salt to 6 cups of water and bring to a boil. Pour boiling water over the bean curd, dunk the bean curd cubes a few times and then leave them in the water.

Heat 2 T oil in a wok over a medium high flame. Put in 1/2 t salt and the carrot, red and green pepper and spring onions. Stir-fry for 30 seconds, turn off heat.

Heat the prepared sauce over a low flame. Take the bean curd out of the water. Squeeze gently to get rid of extra moisture and put cubes on a serving platter. Spread the vegetables over the bean curd. Pour the sauce over the vegetables. Serve with rice.