[edit] Ingredients
⅓ |
cup vegetable broth |
3 |
tablespoons soy sauce |
|
(or 2 tbspns regular soy sauce plus 1 tbspn dark soy sauce) |
1 |
tablespoon canola oil |
1 |
tablespoon minced garlic |
1 |
tablespoon minced ginger |
2 |
tablespoons chopped water chestnuts |
|
(or Szechuan preserved vegetables) |
8 |
whl dried red chili peppers (Thai peppers) |
1 ½ |
teaspoons chili sauce |
1 |
pound medium tofu pressed, and |
|
cut into 1/4" cubes |
1 |
teaspoon cornstarch dissolved in |
2 |
teaspoons water |
2 |
teaspoons sesame oil |
2 |
green onions chopped |
[edit] Preparation
Step 1 |
Combine broth and soy sauce in a small bowl; set aside. |
Step 2 |
Heat oil in work or large deep skillet over high heat. Add garlic, ginger, water chestnuts or Szechuan vegetables, and chili peppers; cook until fragrant, about 1 minute. |
Step 3 |
Add chili sauce; cook 10 seconds. Add vegetable broth mixture and tofu; simmer 2 minutes. Add cornstarch mixture and cook, stirring, until sauce boils and thickens, about 30 seconds. Sprinkle with sesame oil and garnish with green onions. Serve over rice. |
Step 4 |
|
Step 5 |
Comments: This dish is as hot as a firecracker. |
Step 6 |
Helpful Hint: Pressing tofu removes much of the water, making a firmer texture that absorbs sauces more readily. Wrap tofu cake in paper or cotton kitchen towels and place in colander in sink or over large bowl. Place a couple of cans of vegetables or similar weights on top and let sit at least 15 minutes. |
[edit] Tools
[edit] About Firecracker Bean Curd
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