Preparation:
In a dish towel or piece of cheesecloth, wrap 1 square of bean curd at a time and squeeze out excess water. Set bean curd in a mixing bowl and mash well. Add the remaining ingredients except the oil and broth. Mix very well and form 8 balls. Set aside.
Cooking:
Heat the oil in a wok until hot and deep-fry 4 lion's heads at a time until browned on all sides. Transfer the fried lion's heads to a casserole. Strain the remaining oil and reserve for future use. Add the vegetable broth or water to the casserole. Cover and slowly bring to a boil, then simmer for 1 hour. The dish should be served piping hot and can be reheated on the stove or in the oven.
