Recipe: Spicy Szechuan Tofu

SPICY SZECHUAN TOFU

24 ounce soft tofu
1/2 teaspoon sugar
2 tablespoon oil
1/2 cup stock
1 teaspoon minced fresh ginger
1/2 tablespoon cornstarch dissolved in 2 tablespoons water
1 garlic clove, minced
3 tablespoon chopped scallions
1 teaspoon sesame oil
1 tablespoon Szechuan hot bean paste
2 drop hot chili oil
1 tablespoon tamari
1/4 teaspoon Szechuan peppercorn powder
1/2 teaspoon salt
hot cooked brown rice (for serving)

Drain and rinse tofu. Drain again. Cut into 1 inch square pieces.

Set wok over high flame and add oil. When hot, add ginger, garlic and 2 tablespoons scallions, cook for 30 seconds.

Add hot bean paste and tofu. Stir gently. Add tamari, salt, sugar and stock, bring to a full boil. Thicken with cornstarch.

Add sesame oil, chili oil and peppercorn powder. Sprinkle with remaining scallions and serve with brown rice.

Servings: 4
Source: Vegetarian Times Cookbook