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                     Fragrant Peppercorn Tofu (Yan)

Recipe By     : Martin Yan's Culinary Journey Through China 1995
Serving Size  : 4    Preparation Time :
Categories    : Tofu                             Martin Yan

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       ***MARINADE***
  1      tablespoon    oyster flavored sauce
  1      teaspoon      cornstarch
                       ***SAUCE***
    1/3  cup           chicken broth
  2      tablespoons   soy sauce
  1 1/2  teaspoons     chili garlic sauce
  1      teaspoon      black bean garlic sauce
  1      teaspoon      cornstarch
  1      teaspoon      sugar
    1/2  teaspoon      ground toasted sichuan peppercorns
                       ***ADDITIONS***
    1/2  pound         lean ground chicken
                       OR substitute pork or beef
 14      ounces        regular-firm tofu -- drained
  2      tablespoons   cooking oil
  3                    tablespooons minced garlic
                       chopped green onions -- for garnish

1. Combine marinade ingredient in a bowl. Add chicken and mix well. Let
stand for 10 minutes. Cut tofu into 1/2 inch cubes. Combine sauce
ingredients in a bowl; set aside.

2. Place a wok over high heat until hot. Add oil, swirling to coat sides.
Add garlic and cook, stirring, until fragrant, about 10 seconds. Add meat
and stir-fry for 2 minutes. Add tofu and sauce. Cook, stirring gently,
until tofu is heated through and sauce boils and thickens. Place in a
serving bowl and garnish with green onions.

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