Spicy Hot Sichuan Tofu
Yield
6 servingsPrep
10 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
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.
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