Sichuan Silken Tofu

• 1 cake silken or soft tofu (about 16 ounces)
• 3 scallions
• 1 cup water
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1/2 teaspoon dark sesame oil
• 1/4 teaspoon sugar
• 1/2 teaspoon rice vinegar, cider vinegar, or white vinegar
• 1 teaspoon peanut oil or vegetable oil
• 1/2 teaspoon Chinese chili paste
• 1/2 cup sliced snow peas or frozen green peas (optional)

1. Cut the tofu into 1-inch cubes and set aside.
2. Chop the scallions (about 1/2 cup).
3. In a bowl, whisk the water, cornstarch, salt, soy sauce, sesame oil, sugar, and vinegar until well blended.
4. Warm a skillet or saucepan on medium-high heat.
5. When the pan is hot, add the oil and then the chili paste, sizzle for a few seconds, and then stir in the cornstarch-water mixture.
6. Stir until the sauce simmers and thickens, about 2 minutes.
7. Add the chopped scallions and the peas, if using.
8. Gently stir in the tofu cubes and cook until heated through.
9. Silken tofu gives this dish a custardy consistency that some of us really like, but its a little bit tricky to work with.
10. Its slippery and hard to cut into neat cubes, so dont worry if some fall apart.
11. Soft tofu is a little easier to cut into cubes, and some people prefer the texture.
12. Serve the tofu on a bed of rice or udon noodles, with Pan-Asian Slaw (page 212) or a steamed green vegetable on the side.

cake silken, scallions, water, cornstarch, salt, soy sauce, dark sesame oil, sugar, rice vinegar, peanut oil, chinese chili paste, snow peas

Taken from www.epicurious.com/recipes/food/views/sichuan-silken-tofu-377094 (may not work)