Chinese recipes

Spicy Szechwan Tofu

Course : Chinese
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

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 tb water

1 clove garlic -- minced

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 / Directions:

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"

Spicy Szechwan Tofu

Ingredients:

Preparation / Directions:

More Chinese Recipes