Cut bean curd into 1/2 inch rounds and shallow fry till light brown.
Heat oil and fry garlic. When slightly brown, add the onion. Fry for a minute and add vegetable stock, black pepper and corn flour. Bring to a boil. Add in the bean curd. Cook until heated.
Garnish the serving platter with spring onions. This dish can also be served on a hot sizzling plate.