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HOT SPICED Tofu WITH GREEN ONIONS




Source of Recipe


The cooking of Szechwan and Hunan


Recipe Introduction


Adapted from The cooking of Szechwan and Hunan
By Windward.
Edited by Carol Jacobson.


List of Ingredients




1 package firm tofu cut into chunks Seasoning:
8 large spring onions (scallions)
6floz vegetable stock
1/3 cup frying oil
2 teaspoons light soy sauce
1 teaspoon Chinese brown peppercorns
2 teaspoons dark soy sauce
1 -2 dried red chilli peppers, cut into 3 pieces each
1 tablespoon rice wine or dry sherry
1 tablespoon soybean paste
1 tablespoon sugar
4 slices fresh ginger
1/4 teaspoon Chinese brown vinegar (optional)

Recipe



Cut the tofu into bite-sized pieces. Cut spring onions into 2 cm (1/4 in)pieces. Heat oil and fry peppercorns and sliced chilli peppers until the chillies are dark brown and
crisp. Remove and set aside. Add bean paste and stir on moderate heat for 20 seconds, then add tofu pieces and ginger and stir-fry until almost cooked, about 3 minutes.
Add spring onions and return chillies and peppercorns.
Stir-fry on lowered heat for 1 minute, then stir in pre-mixed seasoning/sauce and simmer until sauce is well reduced.
Thicken sauce lightly, if preferred, with a solution of cornflour and cold water, and add vinegar, if used.