---------- Recipe via Meal-Master (tm) v8.02
  
       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”
  
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