Vegetarian Spicy Szechuan Tofu

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Vegetarian Spicy Szechuan Tofu

From; Vegetarian Times Cookbook

 

24 ozs. soft tofu

1/2 tsp. sugar

2 tbsps. oil

1/2 c. stock

1 tsp. minced fresh ginger

1/2 tbsp. cornstarch dissolved in 2 tbsps. water

1 garlic clove, minced

3 tbsps. chopped scallions

1 tsp. sesame oil

1 tbsp. szechuan hot bean paste

2 drops hot chili oil

1 tbsp. tamari

1/4 tsp. szechuan peppercorn powder

1/2 tsp. salt

 

Drain & rinse tofu. Drain again. Cut into 1 inch square pieces. Set

wok over high flame & add oil. When hot, add ginger, garlic & 2 tbsps.

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.

Makes 4 servings.