Preparation:
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 tbs 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.
"Vegetarian Times Cookbook" |
