Soak the dried mushrooms to soften. Save the strained soaking liquid for the seasoning step.
Press the bean curd aka tofu. To do this. Wrap in cheese cloth or paper towels. Place on slant board and put a large heavy plate on top.
Make sure you wash and dice the following: string beans, carrot, water chestnuts and red chili.
Dice the Gluten and the tofu.
Peel the garlic and shallot and chop finely.
Mix together the seasoning in a bowl. Use water if you do not choose to use the mushroom soaking liquid aka mushroom water. It should be a scant 1/4 cup. That means it should not be on the 1/4 line.
Boil the peanuts in boiling water for about 2 minutes. Cool. Peel and set aside.
Heat the wok, add enough oil for deep-frying. When oil is hot, Add the peanuts and deep-fry on high heat until they are golden brown. Remove and set aside.
Repeat with the gluten ball.
Parboil the carrots and string beans for 1 minute. Drain.
Wipe wok. Then heat adding fresh oil. When oil is hot add the garlic, shallot and hot bean paste. Then add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the mirim and seasoning.
Turn off the heat, mix in the peanuts, and serve.
The original recipe called for 3 pieces of spicy tofu. The author did not define a piece. I took this to be a standard serving.