Spicy szechuan tofu
4 servings
Quantity | Ingredient | |
---|---|---|
24 | ounces | Soft tofu |
2 | tablespoons | Oil |
1 | teaspoon | Minced fresh ginger |
1 | each | Garlic clove, minced |
3 | tablespoons | Chopped scallions |
1 | tablespoon | Szechuan 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 | Szechuan 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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