Sauce   1
Dark Soy Sauce      2 tbsp
Light Soy Sauce       1/2 tbsp
Salt      1/2 tbsp
Sugar       1/2 tbsp
Red Pepper Oil   (option)      1/2 tbsp
Pepper       some
Water       1 cup

Sauce   2
Corn Flour     1 tbsp
Water     2 tbsp
White Vinegar    1 tbsp
Sugar     1/2 tbsp
  

    
Steps
1)   Soak the bean curd by hot boiling water for 2 minutes, drain and leave to cool
2)   Chilled by freezer at least overnight for 12 hours, defrost by clear water
3)   Bean curd is dry and shows some holes, clean and wipe dry, cut into dices
4)   Wash button mushroom, wipe dry, cut each into 2 halves
5)   Heat wok with 2 tbsp of oil, stir fry button mushroom
6)   Add in mash ginger and spring onion, keep stirring fry and mix well
7)   Add in broad bean paste and sauce (1) then keep stirring fry
8)   Add in bean curd dices while sauce is boiled, stir fry until sauce almost dry
9)   Add in sauce (2) and stir fry fast, mix well, dish up and serve  
    

Remark 
tbsp -     table spoon.
Don't wrap the bean curd when put it into the freezer .....