Name: Spicy Hot Sichuan Tofu
Ingredients: 1 tb Cornstarch; 2 ts Sugar; 2 Garlic cloves (or more) minced; 1 tb Hot Bean Paste; 1 tb Sherry; 1/2 ts Sichuan Peppercorn powder (amount may be doubled); 1 tb Red hot pepper oil (or more); 3 tb Vinegar; 1 tb Soy sauce; Salt & pepper; to taste; 1 lb Tofu (firm or soft); diced; 1 tb Soy sauce; 2 tb Corn or canola oil; 1 tb Minced ginger root; 1/4 lb Fresh mushrooms; chopped; 1/4 c Water chestnuts, chopped; 3 Green onions (or more) minced

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Main dish	6	Servings

INGREDIENTS

1	tb	Cornstarch
2	ts	Sugar
2		Garlic cloves (or more) minced
1	tb	Hot Bean Paste
1	tb	Sherry
1/2	ts	Sichuan Peppercorn powder (amount may be doubled)
1	tb	Red hot pepper oil (or more)
3	tb	Vinegar
1	tb	Soy sauce
		Salt & pepper; to taste
1	lb	Tofu (firm or soft); diced
1	tb	Soy sauce
2	tb	Corn or canola oil
1	tb	Minced ginger root
1/4	lb	Fresh mushrooms; chopped
1/4	c	Water chestnuts, chopped
3		Green onions (or more) minced

INSTRUCTIONS

SAUCE MIXTURE
OTHER INGREDIENTS
Mix sauce ingredients together in a small bowl.  Set aside.
Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1
tablespoon soy sauce; stir gently and occasionally for 2 minutes.
Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.
Add minced green onions and sauce mixture and stir for 1 minute. Serve hot.
Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8
gm             Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm
Calcium: 95 mg
Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typos
by: Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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