Stir-Fried Tofu

• 1 Tbs. low-sodium soy sauce
• 1/2 tsp. red bean paste, or miso
• 1/2 tsp. white peppercorns, roasted and ground, or 1/2 tsp. white pepper
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 18 tsp. ground cloves
• 1 Tbs. canola oil
• 1 clove garlic, minced (1 tsp.)
• 1 19-oz. pkg. extra-firm silken tofu, drained and cut into bite-sized pieces
• 1 Tbs. minced fresh ginger
• 1 green onion, finely chopped (2 Tbs.)
• 1 tsp. sesame oil

1. Combine soy sauce, bean paste, peppercorns, salt, cayenne, and cloves in small bowl.
2. Set aside.
3. Heat large skillet or wok over medium-high heat 1 minute.
4. Add oil, let warm 30 seconds, then add garlic.
5. Stir-fry 6 to 7 seconds, or until garlic is pale golden.
6. Add tofu, then add bean paste mixture and ginger.
7. Cook 1 to 2 minutes, or until tofu is heated through, shaking pan or gently stirring to toss tofu in spice mixture.
8. Stir in green onion and sesame oil.
9. Transfer to bowls, and serve warm.

soy sauce, red bean paste, white peppercorns, salt, cayenne pepper, ground cloves, canola oil, clove garlic, extrafirm silken tofu, fresh ginger, green onion, sesame oil

Taken from www.vegetariantimes.com/recipe/stir-fried-tofu/ (may not work)