Sichuan style bean curd
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bean curd |
| 1 | each | Green pepper, sliced |
| 1 | each | Leek, sliced |
| 2 | eaches | Green chilies, chopped |
| 3 | tablespoons | Oil |
| 2 | eaches | Red chili peppers |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Dry sherry |
| 2 | tablespoons | Yellow bean paste |
| 2 | teaspoons | Sesame oil |
Directions
Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd for 2 minutes. Remove & drain. Add more oil if necessary & stir fry the vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow bean paste. Mix well, add the bean curd & stir together for 2 minutes. Sprinkle on the sesame oil & serve with rice.
Jack Santa Maria, "Chinese Vegetarian Cooking"
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