Vegan Recipes

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Bean Curd with a Deliciously Spicy Sauce

2 teaspoons cornstarch
1/2 cup vegetable stock
1 teaspoon chilli paste with soy bean
2 tablespoons Chinese thin soy sauce
1 tablespoon sesame oil
1/2 teaspoons salt
1/2 teaspoons sugar
2 tablespoons vegetable oil
3 cloves garlic, peeled and minced
1 teaspoon very finely minced fresh ginger
3 scallions very finely sliced into rounds, including three quarters of the green
1 pound firm tofu cut into 1 inch cubes

Prepare the sauce. Put the cornstarch in a small bowl. Slowly add the stock, mixing as you do so. Now add the chilli paste, soy sauce, sesame oil, salt and sugar. Mix again set sauce aside. Heat the vegetable oil in a wok over a medium high flame. When hot,put in the garlic and ginger and stir fry for 10 seconds. Add the scallions, stir fry for 5 seconds. Put in the tofu and fry for 1 minute. Turn heat to low, stir the sauce and pour it over the tofu. Mix gently and bring to a simmer. Let the sauce thicken, stirring gently every now and then as it does so. Serve with rice.

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