Spicy Hot Sichuan Tofu Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SAUCE MIXTURE
1 tbsp: Cornstarch,
2 tsp: Sugar,
2: Garlic cloves (or more), minced
1 tbsp: Hot Bean Paste,
1 tbsp: Sherry,
1/2 tsp: Sichuan Peppercorn powder, (amount may be doubled)
1 tbsp: Red hot pepper oil, or more
3 tbsp: Vinegar,
1 tbsp: Soy sauce,
Salt & pepper, to taste
OTHER INGREDIENTS
1 lbs: Tofu (firm or soft), diced
1 tbsp: Soy sauce,
2 tbsp: Corn or canola oil,
1 tbsp: Minced ginger root,
1/4 lbs: Fresh mushrooms, chopped
1/4 cup: Water chestnuts, chopped
3: Green onions (or more), minced
Directions:
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: 237 mg Fiber: 2 gm Calcium: 95 mg
Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.
Typos by: Karen Mintzias
Source from luhu.jp
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: 237 mg Fiber: 2 gm Calcium: 95 mg
Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.
Typos by: Karen Mintzias
Source from luhu.jp