Sichuan Style Tofu with Mushrooms
Great tofu with mushroom recipes, so delicious, we all love it.
Yield
4 servingsPrep
15 minCook
6 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
tofu
water-packed firm, rinsed |
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
canola oil
divided |
|
| 2 | cloves |
garlic
smashed |
|
| 2 | each |
scallions, spring or green onions
trimmed and chopped |
|
| 1 ½ | cups |
mushrooms
sliced white, about 4 ounces |
|
| Sichuan sauce | |||
| 3 | tablespoons |
chicken broth, low salt
|
|
| 1 | tablespoon |
tomato paste
|
|
| 2 | teaspoons |
chinkiang vinegar
or balsamic vinegar |
* |
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
soy sauce, sodium reduced
|
|
| ½ | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
cornstarch
|
|
| ¼ | teaspoon |
sweet red bell peppers
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
tofu
water-packed firm, rinsed |
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
canola oil
divided |
|
| 2 | cloves |
garlic
smashed |
|
| 2 | each |
scallions, spring or green onions
trimmed and chopped |
|
| 355 | ml |
mushrooms
sliced white, about 4 ounces |
|
| Sichuan sauce: | |||
| 45 | ml |
chicken broth, low salt
|
|
| 15 | ml |
tomato paste
|
|
| 1E+1 | ml |
chinkiang vinegar
or balsamic vinegar |
* |
| 5 | ml |
sugar
|
|
| 5 | ml |
soy sauce, sodium reduced
|
|
| 2.5 | ml |
sesame oil
|
|
| 1.3 | ml |
cornstarch
|
|
| 1.3 | ml |
sweet red bell peppers
crushed |
|
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.
For the Sichuan Sauce:
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
