Recipe: Spicy Hot Sichuan Tofu

SPICY HOT SICHUAN TOFU

FOR THE SAUCE MIXTURE:
3 tbsp vinegar
2 garlic cloves, minced (or more)
1 tbsp cornstarch
1 tbsp hot bean paste
1 tbsp red hot pepper oil (or more)
1 tbsp sherry
1 tbsp soy sauce
2 tsp sugar
1/2 tsp Sichuan peppercorn powder (amount may be doubled)
salt and pepper, to taste
OTHER INGREDIENTS:
2 tbsp corn or canola oil
1 tbsp minced ginger root
1 lb tofu (firm or soft), diced
1 tbsp soy sauce
1/4 lb fresh mushrooms, chopped
1/4 cup water chestnuts, chopped
3 green onions, minced (or more)

Mix sauce ingredients together in a small bowl. Set aside.

Heat oil in a nonstick pan or wok; brown ginger root in the oil.

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 the sauce mixture and stir for 1 minute.

Serve hot.

Source: Nutritional Cooking with Tofu by Christine Y.C. Liu, M.P.H.