Spicy Szechuan Tofu
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
tofu
soft |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
ginger
fresh, minced |
|
| 1 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
szechuan hot bean paste
|
* |
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | cup |
stock
|
|
| ½ | tablespoon |
cornstarch
dissolved in 2 tablespoons of water |
|
| 1 | teaspoon |
sesame oil
|
|
| 2 |
hot chili pepper oil
|
*
|
|
| ¼ | teaspoon |
peppercorns
powder, szechuan |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
tofu
soft |
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
ginger
fresh, minced |
|
| 1 | each |
garlic cloves
minced |
|
| 45 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
szechuan hot bean paste
|
* |
| 15 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 118 | ml |
stock
|
|
| 7.5 | ml |
cornstarch
dissolved in 2 tablespoons of water |
|
| 5 | ml |
sesame oil
|
|
| 2 |
hot chili pepper oil
|
*
|
|
| 1.3 | ml |
peppercorns
powder, szechuan |
|
Directions
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 tablespoons 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.
