| |
| 1. | Beat (A) together. Place (B) into (A) and stir to coat. Allow to stand at least 10 minutes. |
| 2. | Heat (C) in small saucepan over medium heat until thickened. |
| 3. | Remove tofu (B) from the sauce, coat in (D) by shaking in plastic bag. Set on wire rack and allow to stand at least 10 minutes. |
| 4. | Add oil to wok over high heat. Cook tofu pieces (optionally hot sichuan peppers can be added at this stage). |
| 5. | Blanch (E) in boiling water 2-3 minutes and remove from heat. |
| 6. | Reduce heat to low, add sauce (C) and stir to coat. |
| 7. | Serve vegetables along side tofu pieces over sticky white rice. |
|
