Spicy Szechuan Tofu

[Guest guest]

Spicy Szechuan Tofu

 

24 ounce soft tofu

1/2 teaspoon sugar

2 tablespoon oil

1/2 cup stock

1 teaspoon minced fresh ginger

1/2 tablespoon cornstarch dissolved in 2

1 garlic clove, minced

3 tablespoon chopped scallions

1 teaspoon sesame oil

1 tablespoon szechuan hot bean paste

2 drop hot chili oil

1 tablespoon tamari

1/4 teaspoon szechuan peppercorn powder

1/2 teaspoon salt

 

Drain and rinse tofu. Drain again. Cut into 1 inch square pieces.

Set wok over high flame and add oil.

When hot, add ginger, garlic and 2 tbsps. scallions, cook for 30 seconds.

 

Add hot bean paste and tofu. Stir gently. Add tamari, salt, sugar and

stock, bring to a full boil.

Thicken with cornstarch. Add sesame oil, chili oil and peppercorn powder.

 

Sprinkle with remaining scallions and serve with brown rice.