Serves: makes 16
4 cakes of bean curd
corn oil for deep frying
3fl oz/75g sweet black bean paste
48 pine nuts
Drain bean curd, remove surface skin and pat dry with kitchen paper. Quarter each to make 16 squares.
Heat oil in a wok to 140C/275F. Deep fry bean curd squares for 6-7 minutes until golden. Drain on kitchen paper and leave to cool.
Cut a square in the top of each curd piece and hollow out the centre. Fill with bean paste and top with pine nuts. Bake in a preheated oven 200C/400FGas 6 for 6 minutes.