4 cups water
1/2 cup dark soy sauce
4 teaspoons five-spice powder
4 cakes extra-firm or firm bean curd, 4 ounces each
2 5-to 6-pound ducks, cut in 16 large pieces
4 large cloves garlic, minced
3/4 cup Shao Hsing (Chinese rice wine, available in Asian liquor stores) or dry sherry
2 teaspoons sugar
1/4 cup peanut oil
24 1/4-inch slices fresh ginger
8 scallions, halved lengthwise
6 small dried red chili peppers
6 whole star anise
3 tablespoons cornstarch