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9 May 1999 Issue

Spicy Szechuan Tofu

Recipe
from The Cat-Tea Corner
 

4 servings

1-1/2 pounds fresh firm tofu, drained
2 Tablespoons light oil (peanut, sunflower, etc.)
1 teaspoon minced fresh ginger root
2 cloves garlic, minced or run through a press
3 scallions, including green parts, chopped
1 Tablespoon hot Szechuan bean paste
4 medium mushrooms, thinly sliced
1 Tablespoon tamari or Kikkoman soy sauce
1/2 teaspoon sugar or equivalent other sweetener
1/2 cup vegetable broth
1/2 Tablespoon cornstarch dissolved in 2 Tablespoons water
1 teaspoon sesame oil
1/4 teaspoon ground Szechuan pepper, or to taste
A few drops hot chili oil, optional

Cut the tofu into 1-inch cubes. In a wok or heavy frying pan, heat the
oil over medium-high heat. When the oil is hot, stir in the ginger,
garlic, and half the scallions and stir-fry for about 30 seconds. (Don't
let it burn!) Add the hot bean paste, tofu, and mushrooms, and stir
gently until the paste is well-distributed. Add the tamari, sweetener,
and broth, and bring the mixture to a boil, stirring occasionally.
Reduce the heat and pour in the dissolved cornstarch, stirring to prevent
lumps. Add the sesame oil and pepper, stir through, and remove from
heat. Transfer to a serving dish and sprinkle with remaining scallions
and the chili oil -- or offer the chili oil on the side for each diner
to add as desired. Serve over brown rice.

Variations:

~ Try different types of mushrooms: oyster, cremini, etc.
~ Also good with broccoli or peas instead of -- or in addition to -- the
mushrooms.

For more ideas on delicious vegan recipes, visit this CatTea Corner website:

http://outland.cyberwar.com/~opisica//recipes.htm 

To learn more about the Cat-Tea Corner, visit:

http://outland.cyberwar.com/~opisica//index.htm

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