Heat 5 cm (2 inches) of oil in a wok over a medium heat. Deep-fry all the ginger without stirring for 6–8 minutes. Move the ginger with a slotted spoon until golden brown, then drain on kitchen paper.
Lower the bean curd cubes into the oil, in batches, and deep-fry for 5–6 minutes until lightly browned and soft inside. Drain on kitchen paper.
Remove most of the oil, leaving 1½ tablespoons in the wok. Stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned. Add the sugar or honey, soy sauce, stock or water and tamarind purée or lime juice and stir on a low heat until slightly thickened. Taste and adjust the seasoning. Add the bean curd and most of the crispy ginger and mix together.
Spoon into 4 warm serving bowls and garnish with the remainder of the crispy ginger. Serve with a green or red curry.