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 servingsPrep
8 minCook
15 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 |
scallions, spring or green onions
trimmed and chopped |
|
|
4 | ounces |
mushrooms
sliced white, 1 1/2 cups |
|
Sichuan sauce | |||
3 | tablespoons | vegetable stock |
|
1 | tablespoon | tomato paste |
|
2 | teaspoons | balsamic vinegar |
|
1 | teaspoon | sugar |
|
1 | teaspoon | soy sauce, sodium reduced |
|
½ | teaspoon | sesame oil |
|
¼ | teaspoon | cornstarch |
|
¼ | teaspoon |
red chili peppers
or to taste |
|
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.
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