Spicy Szechwan Tofu

Course : Chinese
Serves: 4
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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"

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