Firecracker Bean Curd

Recipe Ingredients

1/3 cup	78ml	Vegetable broth
3 tablespoons	45ml	Soy sauce
		= (or 2 tbspns regular soy sauce plus 1
		Tbspn dark soy sauce)
1 tablespoon	15ml	Canola oil
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced ginger
2 tablespoons	30ml	Chopped water chestnuts
		= (or Szechuan preserved vegetables)
8		Dried red chili peppers (Thai peppers)
1 1/2 teaspoons	7.5ml	Chili sauce
1 lb	454g / 16oz	Medium tofu - pressed, and
		Cut into 1/4" cubes
1 teaspoon	5ml	Cornstarch - dissolved in
2 teaspoons	10ml	Water
2 teaspoons	10ml	Sesame oil
2		Green onions - chopped

Recipe Instructions

Combine broth and soy sauce in a small bowl; set aside.

Heat oil in work or large deep skillet over high heat. Add garlic, ginger, water chestnuts or Szechuan vegetables, and chili peppers; cook until fragrant, about 1 minute.

Add chili sauce; cook 10 seconds. Add vegetable broth mixture and tofu; simmer 2 minutes. Add cornstarch mixture and cook, stirring, until sauce boils and thickens, about 30 seconds. Sprinkle with sesame oil and garnish with green onions. Serve over rice.

This recipe yields 4 servings.

Source:
Vegetarian Times, Feb 1995

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