| 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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