Bean curd with a deliciously spicy sauce

4 servings

Ingredients

QuantityIngredient
2teaspoonsCornstarch
½cupVegetable stock
1teaspoonChili paste with soy bean
2tablespoonsChinese thin soy sauce
1tablespoonSesame oil
½teaspoonSalt
½teaspoonSugar
2tablespoonsVegetable oil
3Garlic cloves peeled and minced
1teaspoonVery finely minced ginger
3Scallions very finely sliced into rounds, including 3/4 of the green
1poundsBean curd cut into 1-inch cubes

Directions

Prepare the sauce. Put the cornstarch in a small bowl. Slowly add the vegetable stock, mixing as you do so. Now add the chili paste, soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce aside.

Heat the vegetable oil in a wok over a medium high flame. When hot, put in the garlic and ginger. Stir and fry for 5 seconds. Put in the bean curd. Stir and fry for 1 minute. Turn heat to low. Stir the sauce and pour it over the bean curd. Mix gently and bring to a simmer. Let the sauce thicken, stirring gently every now and then as it does so.

Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typed for you by Karen Mintzias

Submitted By KAREN MINTZIAS On 10-11-94