I often like to prepare this quick & spicy tofu dish - I usually use extra firm tofu so I don't need to press it.
Firecracker Bean Curd
1/3 cup vegetable broth
3 Tbs soy sauce , OR 2 Tbs regular soy sauce + 1 Tbs Dark Soy sauce
1 Tbs Canola Oil
1 Tbs Minced Garlic
1 Tbs Minced Ginger
2 Tbs Chopper Water Chestnuts or Szechuan Preserved Vegetables
8 Whole Dried Red Chili Peppers (Also called Thai Peppers)
1 ½ tsp Chili Sauce
1 lb. Medium Tofu pressed & cut into ¼ inch cubes
1 tsp Cornstarch dissolved in 2 tsp water
2 tsp sesame oil
2 Green onions
Combine broth & soy sauce in a small bowl;set aside.
Heat oil in wok or large deep skillet over high heat. Add garlic, ginger, water chestnuts or Szechuan vegetables, and chili peppers; cook until fragrant, about 1 minute.
Add chili sauce; cook 10 seconds. Add vegetable broth mixture & tofu; simmer 2 minutes. Add cornstarch mixture and cook, stirring until sauce boils and thickens, about 30 seconds. Sprinkle with sesame oil & garnish with green onions Serve over rice. Makes 4 servings.