Date: Thu, 13 Jul 95 07:39 EST
From: joell@jolt.mpx.com.au (Joell Abbott)
Someone was asking about a szechuan sauce. I have an adapted
version that I use on tofu, but it could work with broccoli as
well.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Spicy Szechuan Tofu
Categories: Main dish, Chinese, Tofu, Vegetarian
Yield: 4 servings
24 oz Soft tofu
Spray oil
1 ts Minced fresh ginger
1 ea 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
2 dr Sesame oil
2 dr Hot chili oil
1/4 ts Szechuan peppercorn powder
Drain & rinse tofu. Drain again. Cut into 1 inch square pieces. Set
wok over high flame & spray w/ 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"
Revised 6/95 to use less oil, I found only a drop or two gives
a good taste to the dish, I used spray oil to "fry" the tofu
cubes.
Collected from the Int'l Cooking Echoes 1995 by Joell Abbott
MMMMM
The bean paste and peppercorns are available at Asian markets.
kwvegan vegan