Sichuan-Style Tofu with Mushrooms

Sichuan-Style Tofu with Mushrooms

Makes: 4 servings, about 3/4 cup each
Active Time: 30 minutes
Total Time: 30 minutes

Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend salting and drying the tofu in paper towels so oil doesn’t splatter during frying.

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Ingredients

  • 3 tablespoons reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 teaspoons Chinkiang vinegar, (see Tip) or balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon crushed red pepper, or to taste

Tofu with Mushrooms

  • 14 ounces water-packed firm tofu, rinsed
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil, divided
  • 2 cloves garlic, smashed
  • 2 scallions, trimmed and chopped
  • 1 1/2 cups sliced white mushrooms, (about 4 ounces)

Preparation

  1. To prepare sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper in a small bowl. Set the sauce near the stove.
  2. To prepare tofu and mushrooms: Place tofu on several paper towels and sprinkle with 1/4 teaspoon salt. Turn the tofu over, sprinkle with the remaining 1/4 teaspoon salt, place more paper towels on top and weigh the tofu down with a plate. Set aside for 5 minutes. Cut the tofu into roughly 1-inch cubes.
  3. 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.
  4. 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 the reserved 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.

Tips & Notes

Tip: Chinkiang vinegar is a dark, slightly sweet rice vinegar with a smoky flavor available in many Asian specialty markets. Balsamic vinegar is an acceptable substitute.

Nutrition Facts

  • Servings Per Recipe 4
  • Amount Per serving
  • Calories 159
  • % Daily values *
  • 18% Total Fat 12g
    • 5% Saturated Fat 1g
    • Trans Fat 0g
    • Monounsaturated Fat 6g
  • 0% Cholesterol 0mg
  • 10% Potassium 333mg
  • 16% Sodium 381mg
  • 2% Total Carbohydrate 6g
    • 8% Dietary Fiber 2g
    • Sugars 3g
  • 20% Protein 10g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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