Spicy szechwan tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Soft tofu |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Minced fresh ginger |
| 1 | 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 |
Directions
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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