Title: Sichuan Style Bean Curd
Categories: Vegetarian Bean Oriental
Yield: 2 Servings

1/2	lb	Bean curd
1		Green pepper, sliced
1		Leek, sliced
2		Green chilies, chopped
3	tb	Oil
2		Red chili peppers
1	tb	Soy sauce
1	tb	Dry sherry
2	tb	Yellow bean paste
2	ts	Sesame oil

Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd for 2 minutes. Remove & drain. Add more oil if necessary & stir fry the vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow bean paste. Mix well, add the bean curd & stir together for 2 minutes. Sprinkle on the sesame oil & serve with rice.

Jack Santa Maria, "Chinese Vegetarian Cooking"

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