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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Submitted 6/13/05.
Source: http://www.fatfree.com/recipes/chin
Submitted By: Linda Wilson
lwilson@marconi.heritage.com
Spicy Szechuan Tofu


Le Creuset 14-1/4-Inch Cast Iron Wok with Glass Lid