Ingredients
- 1 garlic clove
- 1 szechuan bean paste (hot)
- 1 tamari
- 1/2 stock
- 24 oz soft tofu
- 2 tb water
- 2 tb oil
- 3 tb scallions (chopped)
- 1 ts ginger (minced fresh)
- 1/2 tb cornstarch dissolved in
- 1 ts sesame oil
- 1/2 ts sugar
- 1/2 ts salt
- 1/4 ts szechuan peppercorn powder
- 2 dr chili oil (hot)
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"
