Spicy Hot Sichuan Tofu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | T | Cornstarch |
| 2 | t | Sugar |
| 2 | Garlic cloves, or more | |
| minced | ||
| 1 | T | Hot Bean Paste |
| 1 | T | Sherry |
| 1/2 | t | Sichuan Peppercorn powder |
| amount may be doubled | ||
| 1 | T | Red hot pepper oil, or more |
| 3 | T | Vinegar |
| 1 | T | Soy sauce |
| Salt & pepper, to taste | ||
| 1 | lb | Tofu, firm or soft diced |
| 1 | T | Soy sauce |
| 2 | T | Corn or canola oil |
| 1 | T | Minced ginger root |
| 1/4 | lb | Fresh mushrooms, chopped |
| 1/4 | c | Water chestnuts, chopped |
| 3 | Green onions, or more | |
| minced | ||
| 2 | mg Fiber: 2 gm Calcium: 95 mg |
INSTRUCTIONS
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: 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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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 131
Total Fat: 15g
Cholesterol: 19.6mg
Sodium: 540.4mg
Potassium: 291mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 2.5g
Protein: 13.1g