Title: Spicy szechwan tofu
 Categories: Chinese, Vegetarian
      Yield: 4 Servings
 
     24 oz Soft tofu
      2 tb Oil
      1 ts Minced fresh ginger
      1    Garlic clove, minced
      3 tb Chopped scallions
      1 tb Szechwan 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
      1 ts Sesame oil
      2 dr Hot chili oil
    1/4 ts Szechwan peppercorn powder
 
  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"