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LOCATION: Recipes >> Vegetarian >> Szechuan Tofu 02

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SPICY SZECHUAN TOFU
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 drops hot chili oil
1/4 ts Szechuan peppercorn powder

Drain and rinse tofu. Drain again. Cut into 1 inch square pieces.
Set wok over high flame and add oil. When hot, add ginger, garlic
and 2 tb scallions, cook for 30 seconds. Add hot bean paste and
tofu. Stir gently. Add tamari, salt, sugar and stock, bring to
a full boil. Thicken with cornstarch. Add sesame oil, chili oil
and peppercorn powder. Sprinkle with remaining scallions and serve
with brown rice.

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2 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Schezan Tofu with Broccoli, May 28, 2006 - 10:32 AM
Reviewer: Moira from Greensburg, PA USA
I didn't have enough toft so I used half the tofu and added broccoli in its place. Also, I didn't have sesame oil or chili oil so I sprinkled a smidge of chili powder and sesame seeds all over the top. Yum!

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