Spicy Hot Sichuan Tofu
12
12
Ingredients
| Sauce mixture | |||
| 1 | tablespoon |
cornstarch
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
bean paste
hot |
* |
| 1 | tablespoon |
sherry
|
|
| ½ | teaspoon |
sichuan peppercorns
powder |
* |
| 1 | tablespoon |
hot chili pepper oil
|
* |
| 3 | tablespoons |
vinegar
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
salt and black pepper
to taste |
* |
| Other ingredients | |||
| 1 | pound |
tofu
diced |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
corn oil
|
|
| 1 | tablespoon |
ginger root
minced |
|
| ¼ | pound |
mushrooms
fresh, chopped |
|
| ¼ | cup |
water chestnuts
chopped |
* |
| 3 | each |
scallions, spring or green onions
minced |
|
Directions
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.
