Welsh Rarebit is cheese. Is Szechuan Rabbit Tofu?

[madbaker]

This week's Resolution Recipe: Rabbit Tofu with Peanuts in Hot Bean Sauce.

1 lb tofu, cubed
2/3 cup unsalted peanuts
1 Tbsp black bean paste
3 Tbsp peanut oil
2 1/2 Tbsp chili bean paste
2 tsp soy sauce
1/4 tsp sugar
1 tsp sesame oil
2 scallions, chopped into 1/2" sections

Heat the peanut oil in a wok until hot but not smoking. Add the two bean pastes and stir-fry for 30 seconds until the oil is a glossy red and richly fragrant. Tip into a small mixing bowl, add the soy sauce, sugar, and sesame oil, and mix well.

Combine the tofu, scallions, and peanuts in a bowl. Pour over the sauce and toss like a salad, making sure that everything is evenly coated.

What worked: This is labeled as an appetizer; we had it as a main course with rice and sauteed chard. It was quite good and very flavorful.

What didn't: The original uses rabbit. I'm not allowed to cook rabbit, so I used the tofu alternate.

Will I make it again? Yes. It was pretty quick, tasty, and filling in a good way.

Comments

[vittoriosa]

Ooh, I had this dish at a Szechuan restaurant recently. It was labeled on the menu as "diced rabbit with younger sister's secret recipe" and it was delicious. (Also served as an appetizer, cold.) But it was also kind of annoying to eat, because the rabbit was diced without de-boning. I think I'd rather prefer the tofu version!