Spicy Szechwan Tofu Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
24 ounce: Soft tofu,
2 tbsp: Oil,
1 tsp: Minced fresh ginger,
1: Garlic clove, minced
3 tbsp: Chopped scallions,
1 tbsp: Szechwan hot bean paste,
1 tbsp: Tamari,
1/2 tsp: Salt,
1/2 tsp: Sugar,
1/2 cup: Stock,
1/2 tbsp: Cornstarch dissolved in 2, tb water
1 tsp: Sesame oil,
2: dr Hot chili oil,
1/4 tsp: Szechwan peppercorn powder,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp