1. Grind fennel seeds, cinnamon, dry ginger, black peppercorns, Sichuan peppers and star anise to a powder. This is five spice powder.
2. Quarter onions and separate the layers. Halve green capsicums, remove seeds, cut into squares and then into triangles. Cut bean curd into squares and then into triangles and set aside.
3. Heat one tablespoon oil in a wok, add onions and green capsicums and toss to glaze. Transfer into a bowl and set aside.Heat remaining oil in a wok. Add spring onions, ginger and green chillies and sauté. Add bean curd and toss. Add salt, soy sauce, sugar and half a teaspoon of five spice powder and toss.Add the glazed onions and green capsicums and toss once more.Add cornflour mixed in water and cook for a minute or two.
4. Sprinkle a little five spice powder and serve hot.