Bean Curd with Ginger

3 ea Pads tofu

8 ea Tree ears

2 tb Peanut oil

1 tb Finely chopped ginger

1 1/2 tb Finely chopped garlic

3/4 c Chopped scallions

1 ts Hot chilies, chopped

1/2 c Cooked fresh peas

1 ts Sugar

1 tb Red wine vinegar

1 ts Sesame oil

Cut tofu into 1/2 inch cubes. Soak tree ears in warm water till soft. Drain & chop coarsely. Heat oil in a wok & when very hot add ginger, garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies & peas. Stir. Add sugar & vinegar & toss. Spoon mixture into a serving dish & sprinkle with sesame oil. Serve over rice.