Ingredients
2 cloves garlic sliced
3 bird chiles, seeded and minced
1/2 cup chopped scallions
3-5 tbsps chopped Szechuan preserved vegetable
3 tbsp soy sauce
1 tbsp shaoxing wine or dry sherry
1/2 tsp sugar
3 tbsps peanut oil
1 lb medium tofu crumbled and drained
2 tsps cornstrach dissolved in 1.4 cup water
1/4 cup fresh cilantro
1 tbsp sesame oil
Preparation
Combine garlic, chiles, scallions, and Szechuan vegetable. Set aside. Combined soy, sugar and wine. Set aside. Heat oil over high heat in wok or frying pan, add garlic mixture and stir fry until fragrant, approx 30 seconds. Add soy sauce mixture and stir for 15 seconds. Add tofu and cook, stirring, until mixture bubbles. Stir in cornstarch until mixture thickens and becomes shiny, about 1 minute. Remove from heat and stir in cilantro. Serve over rice or noodles with sesame oil garnish.
