Recipe for Firecracker Bean Curd 
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Yield:
4
Ingredients:
Amount Ingredient
1/3 cup vegetable broth
3 tbl soy sauce
(or 2 tbspns regular soy sauce plus 1 tbspn dark soy sauce)
1 tbl canola oil
1 tbl minced garlic
1 tbl minced ginger
2 tbl chopped water chestnuts
(or Szechuan preserved vegetables)
8 whl dried red chili peppers (Thai peppers)
1/2 tsp chili sauce
1 lb medium tofu pressed, and
cut into 1/4" cubes
1 tsp cornstarch dissolved in
2 tsp water
2 tsp sesame oil
Instructions:
Instructions: Combine broth and soy sauce in a small bowl; set aside.

Heat oil in work 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 and tofu; simmer 2 minutes. Add cornstarch mixture and cook, stirring, until sauce boils and thickens, about 30 seconds. Sprinkle with sesame oil and garnish with green onions. Serve over rice.

This recipe yields 4 servings.

Comments: This dish is as hot as a firecracker.

Helpful Hint: Pressing tofu removes much of the water, making a firmer texture that absorbs sauces more readily. Wrap tofu cake in paper or cotton kitchen towels and place in colander in sink or over large bowl. Place a couple of cans of vegetables or similar weights on top and let sit at least 15 minutes.

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