Szechuan-Style TofuPosted: May 17, 2010
A couple of weeks ago I made Szechuan-Style Tofu from the March 2010 issue of Cooking Light. This one is totally a winner — it is very easy, has great flavor, and goes perfectly with rice.
:: I could not find matchstick-cut carrots, so I used 3/4 cup shredded carrots.
:: I also could not find bottled ground fresh ginger, so I went for jarred chopped ginger (found in the spice aisle). Seemed to work fine.
:: Omitted the peanuts
This dish is definitely going to be a regular on the meal rotation!