Split each cake of bean curd crossways into 3-4 slices,then cut each slice diagonally into two triangles.Blanch the bean curd in a pan of boiling water.Remove and drain.

Heat the oil in a preheated wok and fry the bean curd slices with the salt for 2-3 minutes,turning once.Remove and set aside.

Stir fry the pork slices until the color changes from pink to pale white.Add the bean paste,leek and spring onions,blend well,then add the stock and soy with the bean curd.Bring to the boil and braise gently for 3-4 minutes.

Add the rice wine and thicken the sauce with the cornflour paste.Sprinkle over the sesame oil and serve at once.