Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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