Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      ounces        soft tofu
     1/2  teaspoon      sugar
   2      tablespoons   oil
     1/2  cup           stock
   1      teaspoon      minced fresh ginger
     1/2  tablespoon    cornstarch dissolved in 2
   1                    garlic clove -- minced
                        -- tb water
   3      tablespoons   chopped scallions
   1      teaspoon      sesame oil
   1      tablespoon    Szechuan hot bean paste
   2      drops         hot chili oil
   1      tablespoon    tamari
     1/4  teaspoon      Szechuan peppercorn powder
     1/2  teaspoon      salt

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"