Spicy hot sichuan tofu

Yield: 6 servings

Measure Ingredient
1 tablespoon Cornstarch
2 teaspoons Sugar
2 \N Garlic cloves (or more) minced
1 tablespoon Hot Bean Paste
1 tablespoon Sherry
½ teaspoon Sichuan Peppercorn powder (amount may be doubled)
1 tablespoon Red hot pepper oil (or more)
3 tablespoons Vinegar
1 tablespoon Soy sauce
\N \N Salt & pepper; to taste
1 pounds Tofu (firm or soft); diced
1 tablespoon Soy sauce
2 tablespoons Corn or canola oil
1 tablespoon Minced ginger root
¼ pounds Fresh mushrooms; chopped
¼ cup Water chestnuts, chopped
3 \N Green onions (or more) minced



Mix sauce ingredients together in a small bowl. Set aside.

Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes.

Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.

Add minced green onions and sauce mixture and stir for 1 minute.

Serve hot.

Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.

Typos by: Karen Mintzias

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