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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Chinese Chinese, Vegetarian 4 Servings

INGREDIENTS

24 oz Soft tofu
2 tb Oil
1 ts Minced fresh ginger
1 Garlic clove, minced
3 tb Chopped scallions
1 tb Szechwan hot bean paste
1 tb Tamari
1/2 ts Salt
1/2 ts Sugar
1/2 c Stock
1/2 tb Cornstarch dissolved in 2 tb water
1 ts Sesame oil
2 dr Hot chili oil
1/4 ts Szechwan peppercorn powder

INSTRUCTIONS

Drain & rinse tofu.  Drain again.  Cut into 1 inch square pieces. Set wok
over high flame & add oil. When hot, add ginger, garlic & 2 tb scallions,
cook for 30 seconds. Add hot bean paste & tofu. Stir gently. Add tamari,
salt, sugar & stock, bring to a full boil. Thicken with cornstarch. Add
sesame oil, chili oil & peppercorn powder. Sprinkle with remaining
scallions & serve with brown rice.
"Vegetarian Times Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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