Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24            ounces  soft tofu
  2        tablespoons  oil
  1           teaspoon  minced fresh ginger
  1              clove  garlic -- minced
  3        tablespoons  chopped scallions
  1         tablespoon  szechuan hot bean paste
  1         tablespoon  tamari
     1/2      teaspoon  salt
     1/2      teaspoon  sugar
     1/2           cup  stock
     1/2    tablespoon  cornstarch -- dissolved in
  2        tablespoons  water
  1           teaspoon  sesame oil
  2              drops  hot chili oil
     1/4      teaspoon  szechuan peppercorn powder

Preparation:

Drain and rinse tofu.  Drain again.  Cut into 1 inch   square pieces.  Set wok over high flame and add oil.   When hot, add ginger, garlic and 2 tb scallions, cook   for 30 seconds.  Add hot bean paste and tofu.  Stir   gently.  Add tamari, salt, sugar and stock, bring to a   full boil.  Thicken with cornstarch.  Add sesame oil,   chili oil and peppercorn powder.  Sprinkle with   remaining scallions and serve with brown rice.

Nutritional Information:

315 Calories (kcal); 32g Total Fat; (89% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 1071mg Sodium