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Spicy Szechuan Tofu Recipe
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24 oz Soft tofu 2 tb Oil 1 ts Minced fresh ginger 1 ea Garlic clove, minced 3 tb Chopped scallions 1 tb Szechuan hot bean paste 1 tb Tamari 1/2 ts Salt 1/2 ts Sugar 1/2 c Stock 1/2 tb Cornstarch dissolved in 2 -- tb water 1 ts Sesame oil 2 dr Hot chili oil 1/4 ts 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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