Now combine all the ingredients listed under the sauce.
Whisk and add to the pan.
Boil by stirring until it is thickened.
It takes just 1 minute or a couple of minutes.
Now add the cubed tofu. Heat thoroughly for 2 to 3 minutes.
Garnish with scallions.
Serve hot with Jasmine rice.
Use Szechuan peppers as specified. Too much of pepper will be over powering.
How to use Szechuan peppercorns?
Toast the Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke.
Do not worry even if few blacken slightly.
Then grind them in a spice grinder. Store the excess powder in the jar.
The Szechuan (seasoned oil) oil is used as a dressing for many Chinese salads.
Recipe courtesy: Dishes from My Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.