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 |
SAUCE MIXTURE
OTHER INGREDIENTS
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