Heat oil in a non-stick pan.
Cut beancurd/tofu into rectangles and place in a bowl. Add 1 tsp soy sauce and 1 tbsp chilli sauce and mix well. Set aside for 5-10 minutes.
Roughly chop spring onion bulbs. Reserve the greens.
Add beancurd/tofu to the pan and saute well.
Finely chop ginger.
Add chopped spring onion bulbs, ginger and garlic to the pan, mix well and saute on high heat.
Add soy granules, mix and cook. Add ¼ cup water and toss to mix.
Chop reserved spring onion greens.
Add remaining chilli sauce and remaining soy sauce to the pan and mix well. Add little water, toss and cook for 2 minutes.
Add cornstarch slurry and vinegar and toss to mix.
Add half the chopped spring onion greens and mix well.
Serve hot garnished with remaining chopped spring onion greens.