Ingredients
- 1 garlic clove
- 1 szechuan bean paste (hot)
- 1 tamari
- 1/2 stock
- 700 gr soft tofu
- 30 ml water
- 30 ml oil
- 26 gr scallions (chopped)
- 5 gr ginger (minced fresh)
- 4 gr cornstarch dissolved in
- 5 ml sesame oil
- 2 gr sugar
- 1 gr salt
- 1 gr szechuan peppercorn powder
- 1 ml chili oil (hot)
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"
