Renee's Vegan Szechuan Tofu

Szechuan Tofu (vegan recipe from Molly Katzen's The Enchanted Broccoli Forest cookbook...my version, of course. This is great over steamed white rice, so start it cooking when you start this. I always forget to and have to do it at the end!)

3/4 - 1 (that's anywhere from 3/4 to 1)lb. tofu, NOT the silken kind

1/2 c. canola oil plus 2 T. canola oil

2 average-sized heads broccoli

1 can baby corn, drained

1/2 small onion, sliced

1/3 c. sherry or rice wine

tamari sauce (see step 4...soy sauce or shoyu would be fine, too)

1.5 c. water

3 cloves garlic, crushed

1.5 t. dry mustard

1/2 t. crushed red pepper

1/4 t. freshly ground black pepper

2 T. cornstarch

First, cut the tofu into flat rectangles, about 1/4-inch thick. I slice the whole cake, then cut the slices into rectangles.

Heat the 1/2 c. oil in a deep skillet until the oil is hot enough to instantly bounce a drop of water on contact. Fry the tofu rectangles until their outer surface crispens (a few minutes on each side). Use add'l oil, if necessary. Drain the rectangles on paper towels, and keep them warm in a low oven.

Wash and cut up the broccoli into florets, set aside.

In a 1-cup measuring cup, pour the sherry or rice wine up to the 1/3 c. mark. Add enough tamari to make 1/2 c. of liquid. Put the corn starch into a medium bowl. Whisk in the tamari mixture. Add the water, garlic, mustard, crushed red pepper, and black pepper.

Heat the canola oil in the skillet or wok. Saute the onion and broccoli until crisp-tender. Pour in the sauce, turn the heat up a little, and stir-fry/mix/whatever about 5 - 8 more minutes. The sauce will begin to thicken. Stir in the tofu and baby corn. Serve over steamed white rice.