24 oz Soft tofu
2 tb Oil
1 ts Minced fresh ginger
1 Garlic clove, minced
3 tb Chopped scallions
1 tb Szechwan hot bean paste
1 tb Tamari
1/2 ts Salt
1/2 ts Sugar
1/2 c Stock
1/2 tb Cornstarch dissolved in 2
-- tb water
1 ts Sesame oil
2 dr Hot chili oil
1/4 ts Szechwan peppercorn powder
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.
