Recipe for Spicy Hot Sichuan Tofu

	---------	SAUCE MIXTURE ---------
1.00	tb	Cornstarch
2.00	ts	Sugar
2.00		Garlic cloves (or more)
		-- minced
1.00	tb	Hot Bean Paste
1.00	tb	Sherry
0.50	ts	Sichuan Peppercorn powder
		-- (amount may be doubled)
1.00	tb	Red hot pepper oil (or more)
3.00	tb	Vinegar
1.00	tb	Soy sauce
		Salt & pepper; to taste
	---------	OTHER INGREDIENTS ---------
1.00	lb	Tofu (firm or soft); diced
1.00	tb	Soy sauce
2.00	tb	Corn or canola oil
1.00	tb	Minced ginger root
0.25	lb	Fresh mushrooms; chopped
0.25	c	Water chestnuts, chopped
3.00		Green onions (or more)
		-- minced
	---------	SAUCE MIXTURE ---------
	---------	OTHER INGREDIENTS ---------

Instructions:
Mix sauce ingredients together in a small bowl.
Set aside.
Heat oil in a nonstick pan or wok; brown ginger root.
Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes.
Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.
Add minced green onions and sauce mixture and stir for 1 minute.
Serve hot.
Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg

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