Sichuan-Style Tofu with Mushrooms

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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.

Sichuan-Style Tofu with Mushrooms
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes

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

  • 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)

Directions
  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.

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.


Nutritional Facts

Servings
4
Serving Size
about 3/4 cup
Calories
159
Carbohydrates
6 g
Fat
12 g
Saturated Fat
1 g
Protein
10 g
Cholesterol
0 mg
Dietary Fiber
2 g
Potassium
333 mg
Sodium
381 mg
Yield
4 servings
about 3/4 cup each
Exchanges
1 vegetable
1 medium-fat meat
1 1/2 fat
Calcium
21% daily value

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