Servings: 2 Servings
Ingredients:
SAUCE 2 ts Cornstarch 1/2 c Stock 1 ts Chili paste with garlic 2 tb Soy sauce 1 tb Vegetable oil Salt to taste 1/2 ts Sugar
BEAN CURD
2 tb Oil
3 Garlic cloves
1 ts Fresh ginger
3 Scallions
1 lb Bean curd
– cut into 1-inch cubes
Whisk together the sauce ingredients & set aside. In a wok, saute garlic &
ginger. Add scallions, followed by the tofu. Cook for a few minutes. Pour
suace over the sauted ingredients. Mix gently & simmer carefully. Let the
sauce thicken, stirring gently every now & then. Serve over rice.
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