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Sichuan Stir-fry Tofu with Mushrooms

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Sichuan Stir-fry Tofu with Mushrooms

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

 

Yield

4 servings

Prep

8 min

Cook

15 min

Ready

25 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
14 ounces tofu
water-packed firm, rinsed
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½ teaspoon salt
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2 tablespoons canola oil
divided
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2 cloves garlic
smashed
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2 scallions, spring or green onions
trimmed and chopped
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4 ounces mushrooms
sliced white, 1 1/2 cups
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Sichuan sauce
3 tablespoons vegetable stock
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1 tablespoon tomato paste
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2 teaspoons balsamic vinegar
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1 teaspoon sugar
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1 teaspoon soy sauce, sodium reduced
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½ teaspoon sesame oil
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¼ teaspoon cornstarch
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¼ teaspoon red chili peppers
or to taste
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Ingredients

Amount Measure Ingredient Features
404.6 ml/g tofu
water-packed firm, rinsed
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2.5 ml salt
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3E+1 ml canola oil
divided
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2 cloves garlic
smashed
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2 each scallions, spring or green onions
trimmed and chopped
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115.6 ml/g mushrooms
sliced white, 1 1/2 cups
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Sichuan sauce:
45 ml vegetable stock
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15 ml tomato paste
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1E+1 ml balsamic vinegar
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5 ml sugar
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5 ml soy sauce, sodium reduced
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2.5 ml sesame oil
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1.3 ml cornstarch
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1.3 ml red chili peppers
or to taste
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Directions

Place tofu on several paper towels and sprinkle with ¼ teaspoon salt.

Turn tofu over, sprinkle with the remaining ¼ teaspoon salt, place more paper towels on top and weight the tofu down with a plate. Set aside for 5 minutes.

Cut the tofu into roughly 1-inch cubes.

Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.

Swirl in 1 tablespoon oil; add garlic and scallions and stir-fry until fragrant, 10 seconds.

Add mushrooms and stir-fry until just beginning to soften, 1 minute. Transfer to a plate.

Swirl the remaining 1 tablespoon oil into the pan, reduce the heat to medium, add the tofu and pan-fry, turning midway through cooking, until it begins to brown, about 3 minutes.

Swirl in Sichuan Sauce and the mushroom mixture; increase the heat to high and stir-fry until the tofu is just heated through and the sauce clings to it, 30 seconds to 1 minute.

Discard the garlic. Serve immediately.

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For the Sichuan Sauce:

Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.



* not incl. in nutrient facts Arrow up button

Comments


anita108

How do I drop recipes in the recipebox
Thanks

 

 

Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 16066% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 356mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 19g
Vitamin A 4% Vitamin C 7%
Calcium 38% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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