Title: Bean curd with a deliciously spicy sauce
 Categories: Main dish, Vegan, Chinese
      Yield: 4 Servings
 
      2 ts Cornstarch
    1/2 c  Vegetable stock
      1 ts Chili paste with soy bean
      2 tb Chinese thin soy sauce
      1 tb Sesame oil
    1/2 ts Salt
    1/2 ts Sugar
      2 tb Vegetable oil
      3    Garlic cloves
           -- peeled and minced
      1 ts Very finely minced ginger
      3    Scallions
           -- very finely sliced
           -- into rounds, including
           -- 3/4 of the green
      1 lb Bean curd
           -- cut into 1-inch cubes
 
  Prepare the sauce.  Put the cornstarch in a small bowl.  Slowly add
  the vegetable stock, mixing as you do so.  Now add the chili paste,
  soy sauce, sesame oil, salt, and sugar.  Mix again.  Set the sauce
  aside.
  
  Heat the vegetable oil in a wok over a medium high flame.  When hot,
  put in the garlic and ginger.  Stir and fry for 5 seconds.  Put in
  the bean curd. Stir and fry for 1 minute.  Turn heat to low.  Stir
  the sauce and pour it over the bean curd.  Mix gently and bring to a
  simmer. Let the sauce thicken, stirring gently every now and then as
  it does so.