Mollie Katzen's Szechwan Tofu Triangles -

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Mollie Katzen's Szechwan Tofu Triangles

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By Mollie Katzen

Posted July 23rd, 2007

This article is reprinted with permission from The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking), by Mollie Katzen, (2000, Ten Speed Press)

The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking)

Servings:	6
Author Notes:	Put some rice on to cook before you begin and you'll have a perfect vegetarian dinner entree. Mollie says this dish takes about 45 minutes to prepare.
Ingredients:	1 1/2 pounds extra firm tofu about 5 tablespoons peanut oil 1/2 cup dry sherry 1/4 cup soy sauce 1 3/4 cup water 1/4 cup plus 1 teaspoon rice vinegar or cider vinegar 3 tablespoons honey or sugar 8 large cloves garlic, minced 1 tablespoon dry mustard 4 tablespoons cornstarch 3 cups chopped onion (1 inch chunks) 1 medium yellow bell pepper, cut into strips 1 1/2 teaspoons salt crushed red pepper to taste black pepper to taste 6 scallions minced (white and green parts)
Instructions:	Cut the tofu into cubes, then cut in two, diagonally to make small triangles. Heat 4 tablespoons of oil in a wok or skillet until it is hot enough to bounce a drop of water. Fry the tofu triangles for a few minutes on each side until their outer surfaces become crisp. Drain on paper towels. In a medium sized saucepan, combine sherry, soy sauce, water, vinegar, honey, sugar, garlic and dry mustard. Heat it until it almost boils, remove from heat. Place the cornstarch in a small bowl and pour in a small amount of hot liquid, whisking until it dissolves. Whisk this back into the saucepan. Keep the whisk there, you'll need it. Heat wok or skillet again. Add the remaining oil and cook the onion over high heat for about 2 minutes. Add bell peppers, salt and crushed red and black peppers. Cook for about 2 minutes longer. Gently stir in the tofu triangles. Whisk the sauce to reintegrate the cornstarch, and pour all of it over the wok. Stir and cook over high heat for about 8 minutes, adding the scallions at the very end. When the sauce is thick and everything is coated, serve hot over rice.