-------------------------------SAUCE MIXTURE------------------------------- 1 tb Cornstarch

2 ts Sugar

2 Garlic cloves (or more)

-- minced 1 tb Hot Bean Paste

1 tb Sherry

1/2 ts Sichuan Peppercorn powder

-- (amount may be doubled) 1 tb Red hot pepper oil (or more)

3 tb Vinegar

1 tb Soy sauce

Salt & pepper; to taste -----------------------------OTHER INGREDIENTS----------------------------- 1 lb Tofu (firm or soft); diced

1 tb Soy sauce

2 tb Corn or canola oil

1 tb Minced ginger root

1/4 lb Fresh mushrooms; chopped

1/4 c Water chestnuts, chopped

3 Green onions (or more)

-- minced Mix sauce ingredients together in a small bowl. Set aside. Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes. Add chopped mushrooms and water chestnuts; stir gently for 2 minutes. Add minced green onions and sauce mixture and stir for 1 minute. Serve hot. Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typos by: Karen Mintzias