Spicy szechwan tofu

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"

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