24 oz Soft tofu

2 tb 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 1 ts 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 & 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"