Spicy Szechuan Tofu

Ingredients

700 gr soft tofu
30 ml oil
5 gr ginger
1 garlic clove
26 gr scallions
1 szechuan bean paste
1 tamari
1 gr salt
2 gr sugar
1/2 stock
4 gr cornstarch dissolved in
30 ml water
5 ml sesame oil
1 ml chili oil
1 gr szechuan peppercorn powder

Instructions

Drain & rinse tofu. Drain again. Cut into 3 cm 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"