Spicy Szechwan Tofu

Recipe Ingredients

24 oz	681g	Soft tofu
1/2 teaspoon	2.5ml	Sugar
2 tablespoons	30ml	Oil
1/2 cup	118ml	Stock
1 teaspoon	5ml	Minced fresh ginger
1/2 tablespoon	7.5ml	Cornstarch dissolved in 2
1		Garlic clove - minced tb water
3 tablespoons	45ml	Chopped scallions
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Szechuan hot bean paste
2		Hot chili oil
1 tablespoon	15ml	Tamari
1/4 teaspoon	1.3ml	Szechuan peppercorn powder
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Drain and rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over high flame and add oil. When hot, add ginger, garlic and 2 tbs 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"

Source:
Jeff Smith

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.