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.
water-packed firm, rinsed
scallions, spring or green onions
trimmed and chopped
sliced white, 1 1/2 cups
soy sauce, sodium reduced
red chili peppers
or to taste
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.
For the Sichuan Sauce:
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.