Recipe: Sichuan Spicy Tofu

Serves 4 to 6

3 tablespoons sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
4 tablespoons finely chopped green onions
2 tablespoons Sichuan hot bean paste
2 pounds extra firm tofu, cut into 1-inch cubes
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup water
1 tablespoon cornstarch, dissolved in 3 tablespoons water
1/4 teaspoon cayenne

Heat oil in wok or frying pan, then stir-fry over high heat ginger, garlic and 2 tablespoons of the green onions for 30 seconds. Add bean paste and tofu then stir-fry for another 1 minute. Add soy sauce, sugar, salt and water and bring to boil then stir in dissolved cornstarch and cayenne. Stir-fry for another minute then transfer to a serving platter. Decorate with remaining green onions and serve.

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