Date: Thu, 13 Jul 95 07:39 EST
From: email@example.com (Joell Abbott)
Someone was asking about a szechuan sauce. I have an adapted
version that I use on tofu, but it could work with broccoli as
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
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
Collected from the Int'l Cooking Echoes 1995 by Joell Abbott
The bean paste and peppercorns are available at Asian markets.