Sichuan Style Bean Curd
chinese, main dish, pies, tofu, vegetarian
1/2 lb bean curd
1 green pepper, sliced
1 leek, sliced
2 green chilies, chopped
3 tablespoon oil
2 red chili peppers
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoon yellow bean paste
2 teaspoon sesame oil
Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd for 2 minutes. Remove & drain. Add more oil if necessary & stir fry the vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow bean paste. Mix well, add the bean curd & stir together for 2 minutes. Sprinkle on the sesame oil & serve with rice.
Jack Santa Maria, "Chinese Vegetarian Cooking" From: Mark Satterly
Yield: 2 servings