Sichuan-Style Tofu with Mushrooms
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.
From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
- 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)
- 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.
- 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.
- 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 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
- 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 Per Serving: 159 calories; 12 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 6 g carbohydrates; 10 g protein; 2 g fiber; 381 mg sodium; 333 mg potassium.
Nutrition Bonus: Calcium (21% daily value)
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 medium-fat meat, 1 1/2 fat