Title: Spicy Hot Sichuan Tofu
Categories: Vegetarian Oriental
Yield: 6 Servings

SAUCE MIXTURE
1	tb	Cornstarch
2	ts	Sugar
2		Garlic cloves (or more) - minced
1	tb	Hot Bean Paste
1	tb	Sherry
1/2	ts	Sichuan Peppercorn powder - (amount may be doubled)
1	tb	Red hot pepper oil (or more)
3	tb	Vinegar
1	tb	Soy sauce
		Salt & pepper; to taste
OTHER INGREDIENTS
1	lb	Tofu (firm or soft); diced
1	tb	Soy sauce
2	tb	Corn or canola oil
1	tb	Minced ginger root
1/4	lb	Fresh mushrooms; chopped
1/4	c	Water chestnuts, chopped
3		Green onions (or more) - minced

Mix sauce ingredients together in a small bowl. Set aside.

Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes.

Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.

Add minced green onions and sauce mixture and stir for 1 minute. Serve hot.

Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg

Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typos by: Karen Mintzias

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