| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 2 | Servings | |
INGREDIENTS
| 2 | ts | Cornstarch |
| 1/2 | c | Stock |
| 1 | ts | Chili paste with garlic |
| 2 | tb | Soy sauce |
| 1 | tb | Vegetable oil |
| Salt to taste | ||
| 1/2 | ts | Sugar |
| 2 | tb | Oil |
| 3 | Garlic cloves | |
| 1 | ts | Fresh ginger |
| 3 | Scallions | |
| 1 | lb | Bean curd cut into 1-inch cubes |
INSTRUCTIONS
SAUCE BEAN CURD Whisk together the sauce ingredients & set aside. In a wok, saute garlic & ginger. Add scallions, followed by the tofu. Cook for a few minutes. Pour suace over the sauted ingredients. Mix gently & simmer carefully. Let the sauce thicken, stirring gently every now & then. Serve over rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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