Title: Spicy Szechuan Tofu
Categories: Vegetarian Chinese
Yield: 4 Servings

24	oz	Soft tofu
2	tb	Oil
1	ts	Minced fresh ginger
1		Garlic clove, minced
3	tb	Chopped scallions
1	tb	Szechuan 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	Szechuan 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.

"Vegetarian Times Cookbook"

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