Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 24 ounces | Soft tofu |
| 2 tablespoons | Oil |
| 1 teaspoon | Minced fresh ginger |
| 1 \N | Garlic clove, minced |
| 3 tablespoons | Chopped scallions |
| 1 tablespoon | Szechwan hot bean paste |
| 1 tablespoon | Tamari |
| ½ teaspoon | Salt |
| ½ teaspoon | Sugar |
| ½ cup | Stock |
| ½ tablespoon | Cornstarch dissolved in 2 tb water |
| 1 teaspoon | Sesame oil |
| 2 drops | Hot chili oil |
| ¼ teaspoon | Szechwan peppercorn powder |
Drain & rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over high flame & add oil. When hot, add ginger, garlic & 2 tb scallions, cook for 30 seconds. Add hot bean paste & tofu. Stir gently. Add tamari, salt, sugar & stock, bring to a full boil.
Thicken with cornstarch. Add sesame oil, chili oil & peppercorn powder. Sprinkle with remaining scallions & serve with brown rice.
"Vegetarian Times Cookbook"