Sichuan-Style Tofu with Mushrooms
Sichuan-Style Tofu with Mushrooms is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 175 calories, 21g of protein, and 9g of fat per serving. For 99 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1358 people were glad they tried this recipe. A mixture of sesame oil, crushed red pepper, cornstarch, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Eating Well. With a spoonacular score of 80%, this dish is good. Try Easy Sichuan Mapo Tofu / Spicy Tofu, Home-Style Tofu with Shiitake Mushrooms, and Home-Style Tofu with Mushrooms, Spinach, and Fermented Black Beans for similar recipes.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
2 teaspoons Chinkiang vinegar (see Tip) or balsamic vinegar
2 tablespoons canola oil, divided
1/4 teaspoon cornstarch
1/4 teaspoon crushed red pepper, or to taste
2 cloves garlic, smashed
3 tablespoons reduced-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
2 scallions, trimmed and chopped
1/2 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon tomato paste
14 ounces water-packed firm tofu, rinsed
1 1/2 cups sliced white mushrooms (about 4 ounces)
Equipment:
paper towels
frying pan
wok
Cooking instruction summary:
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.
Step by step:
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
1. 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.
2. 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.
4. Add mushrooms and stir-fry until just beginning to soften, 1 minute.
5. 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.
6. Serve immediately.
To prepare sauce
Nutrition Information:
covered percent of daily need
