MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Spicy Szechuan Tofu
  Categories: Main dish, Chinese, Tofu, Vegetarian
       Yield: 4 servings
  
      24 oz Soft tofu
            Spray oil
       1 ts Minced fresh ginger
       1 ea Garlic clove, minced
       3 tb Chopped scallions
       1 tb Szechuan 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
       2 dr Sesame oil
       2 dr Hot chili oil
     1/4 ts Szechuan peppercorn powder
  
   Drain & rinse tofu.  Drain again.  Cut into 1 inch square pieces. Set
   wok over high flame & spray w/ 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”
 
    Revised 6/95 to use less oil, I found only a drop or two gives 
    a good taste to the dish, I used spray oil to “fry” the tofu 
    cubes.
   Collected from the Int'l    Cooking Echoes 1995 by Joell Abbott
  
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