Spicy Tofu Pate
INGREDIENTS:
24 oz Soft tofu 1/2 ts Sugar
2 tb Oil 1/2 c Stock
1 ts Minced fresh ginger 1/2 tb Cornstarch dissolved in 2
1 ea Garlic clove, minced -- tb water
3 tb Chopped scallions 1 ts Sesame oil
1 tb Szechuan hot bean paste 2 dr Hot chili oil
1 tb Tamari 1/4 ts Szechuan peppercorn powder
1/2 ts Salt
24 oz Soft tofu 1/2 ts Sugar
2 tb Oil 1/2 c Stock
1 ts Minced fresh ginger 1/2 tb Cornstarch dissolved in 2
1 ea Garlic clove, minced -- tb water
3 tb Chopped scallions 1 ts Sesame oil
1 tb Szechuan hot bean paste 2 dr Hot chili oil
1 tb Tamari 1/4 ts Szechuan peppercorn powder
1/2 ts Salt
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"
"Vegetarian Times Cookbook"