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Spicy Szechuan Tofu Recipe | |
Chinese Vegetable | |
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Ingredients:
24 oz. Soft tofu(substitute: Broccoli)Spray oil 1 tsp. 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
Directions:
Drain and rinse tofu. Drain again. Cut into 1-inch square pieces. Set wok over high flame and spray with oil. When hot, add ginger, garlic and 2 tb scallions;cook for 30 seconds. Add hot bean paste and tofu. Stir gently. Add tamari, salt, sugar and stock; bring to a full boil. Thicken with cornstarch. Add sesame oil, chili oil and peppercorn powder. Sprinkle with remaining scallions and 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 Joel Abbott.
The bean paste and peppercorns are available at Asian markets"
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