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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 21 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Bring a small pot of salted water to a boil. Add tofu; boil for 1 to 2 minutes. Drain. | 2. Heat oil in a deep skillet or wok over medium-high heat. Cook and stir the chili bean paste until fragrant, about 1 minute. Add ginger and chile powder; cook and stir until fragrant, 1 to 2 minutes. | 3. Stir tofu into the skillet; pour in enough water to cover. Bring to a boil. Stir in garlic scapes, soy sauce, and salt. Reduce heat and simmer until flavors combine, about 5 minutes. | 4. Mix 1 teaspoon water and cornstarch together in a small bowl until cornstarch is dissolved. Pour into the skillet and stir gently until sauce thickens, 3 to 5 minutes. Sprinkle ground Sichuan peppercorns on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1	package	cut firm	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chili bean paste	2	tablespoons		-	-	-	-
ginger	1	slice	chopped	1.76	0.3909	0.04	0.0165
chile powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
water	1	cup		0.0	0.0	0.0	0.0
garlic scape	1	bunch	cut	-	-	-	-
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
salt	to taste			-	-	-	-
water	1	teaspoon		0.0	0.0	0.0	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
sichuan peppercorn	1/2	teaspoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.