Spicy Szechuan Tofu

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Title: Spicy Szechuan Tofu
Categories: Main dish, Chinese, Tofu, Vegetarian
Yield: 4 servings

24 oz Soft tofu
Spray 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
2 dr 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 & spray w/ 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"

Revised 6/95 to use less oil, I found only a drop or two gives
a good taste to the dish, I used spray oil to "fry" the tofu
cubes.
Collected from the Int'l Cooking Echoes 1995 by Joell Abbott

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