7 oz bean curd (tofu)
5 egg whites
4 tbsp potato flour
2 tsp sherry
1/4 ginger, minced
1 tsp salt
1/8 tsp MSG (optional)
2 cup vegetable oil for deep frying

Peppercorn-salt dip:
Stir fry 2 tsp ground peppercorns and 1 tbsp salt for about 2 minutes until salt turns brown.

1. Cut bean curd into 1" x 2" x 3" slices.  Place them flat on a plate.  Mix ginger, sherry, salt, MSG, and 1 tsp water, and marinate the bean curd slices in the mixture for 5 minutes.

2. Beat egg white until stiff.  Mix well with potato flour into a batter.  Spread half of the batter on another plate and place the bean curd slices o the top, cover them with the other half of the batter and make sure they are completely coated. Let stand.

3. Heat a skillet.  Add vegetable oil and heat it until moderately hot.  Carefully edge all the batter-coated bean curd into the hot oil  at the same time and deep fry it over medium heat until both sides take on a light yellow color.  If smoke rises from the oil, lower heat for a while.  Remove deep-fried bean curd and cut them into 1/2" by 2" slices.  Place in a dish and serve.  The bean curd is served with peppercorn-salt as a dip