Panda Inn Hot Szechwan Tofu


  • 2 Tbsp vegetable oil
  • 1 tsp garlic, crushed
  • 1 tsp ginger, crushed
  • 1 Tbsp green onion, chopped
  • 1 tsp chili paste
  • 1 Tbsp Shao Hsing cooking wine
  • 1 tsp soy sauce
  • 2 Tbsp chicken broth
  • 16 ounces boxed soft tofu, cut into triangles
  • 1/8 cup minced black mushrooms,
  • 1/8 cup minced bamboo shoots
  • Cornstarch slurry
  • 1 Tbsp cornstarch, mixed with 2 Tbsp water


Heat oil in wok until hot. Add garlic, ginger, green onion and chili paste. Stir-fry until fragrant.

Add chicken broth, soy sauce, wine, bean curd, black mushrooms and bamboo shoots.

Reduce to medium heat and simmer for a few minutes until bean curd is cooked. Stir occasionally. Slowly stir in cornstarch mixture to thicken. Flavor with sesame oil if desired.

Remove and serve on platter.

Makes 4

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