Combine cornflour and pepper. Cut beancurd into thick slices and dust with the combined mixture. Deep-fry the beancurd pieces in hot oil until golden. Drain from oil and set aside.
Marinate chicken, mushrooms and prawns with salt, sugar and wine, if using, for at least 20 minutes.
Heat oil and sesame oil in a wok and fry chopped garlic until fragrant. Add marinated ingredients and stir-fry until fragrant. Add combined sauce ingredients, braised canned peanuts and pre-fried beancurd.
Place a hot plate over high heat and add 1 tsp sesame oil. Pour the cooked ingredients onto the hot plate. Sprinkle in chilli, spring onion and coriander.