---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Bean Curd with a Deliciously Spicy Sauce
  Categories: Main dish, Vegan, Chinese
       Yield: 4 servings
  
       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
            -- peeled and minced
       1 ts Very finely minced ginger
       3    Scallions
            -- very finely sliced
            -- into rounds, including
            -- 3/4 of the green
       1 lb Bean curd
            -- cut into 1-inch cubes
  
   Prepare the sauce.  Put the cornstarch in a small bowl.  Slowly add
   the vegetable stock, mixing as you do so.  Now add the chili paste,
   soy sauce, sesame oil, salt, and sugar.  Mix again.  Set the sauce
   aside.
   
   Heat the vegetable oil in a wok over a medium high flame.  When hot,
   put in the garlic and ginger.  Stir and fry for 5 seconds.  Put in
   the bean curd. Stir and fry for 1 minute.  Turn heat to low.  Stir
   the sauce and pour it over the bean curd.  Mix gently and bring to a
   simmer.  Let the sauce thicken, stirring gently every now and then as
   it does so.
   
   Source: Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
   Typed for you by Karen Mintzias
  
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