Bean Curd with a Deliciously Spicy Sauce
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegan, Chinese |
| 2 | ts | Cornstarch |
| 1/2 | c | Vegetable stock |
| 1 | ts | Chili paste with soy bean |
| 2 | tb | Chinese thin soy sauce |
| 1 | tb | Sesame oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 2 | tb | Vegetable oil |
| 3 | Garlic cloves | |
| DIVIDER | -- peeled and minced | |
| 1 | ts | Very finely minced ginger |
| 3 | Scallions | |
| DIVIDER | -- very finely sliced | |
| DIVIDER | -- into rounds, including | |
| DIVIDER | -- 3/4 of the green | |
| 1 | lb | Bean curd |
| DIVIDER | -- cut into 1-inch cubes |
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