Sichuan Stir-fry Tofu with Mushrooms Recipe

Name: Sichuan Stir-fry Tofu with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces tofu water-packed firm, rinsed; 1/2 teaspoon salt; 2 tablespoons canola oil divided; 2 cloves garlic smashed; 2 each scallions, spring or green onions trimmed and chopped; 4 ounces mushrooms sliced white, 1 1/2 cups; 3 tablespoons chicken broth, low salt or vegetable broth; 1 tablespoon tomato paste; 2 teaspoons balsamic vinegar; 1 teaspoon sugar; 1 teaspoon soy sauce, sodium reduced; 1/2 teaspoon sesame oil; 1/4 teaspoon cornstarch; 1/4 teaspoon red chili peppers or to taste

Servings: persons

14 ounces tofu water-packed firm, rinsed
1/2 teaspoon salt
2 tablespoons canola oil divided
2 cloves garlic smashed
2 each scallions, spring or green onions trimmed and chopped
4 ounces mushrooms sliced white, 1 1/2 cups
3 tablespoons chicken broth, low salt or vegetable broth
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon soy sauce, sodium reduced
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/4 teaspoon red chili peppers or to taste

1
Place tofu on several paper towels and sprinkle with 1/4 teaspoon salt.
2
Turn tofu over, sprinkle with the remaining 1/4 teaspoon salt, place more paper towels on top and weight the tofu down with a plate.
3
Set aside for 5 minutes.
4
Cut the tofu into roughly 1-inch cubes.
5
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.
6
Swirl in 1 tablespoon oil; add garlic and scallions and stir-fry until fragrant, 10 seconds.
7
Add mushrooms and stir-fry until just beginning to soften, 1 minute.
8
Transfer to a plate.
9
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.
10
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.
11
Discard the garlic.
12
Serve immediately.
13
For the Sichuan Sauce:
14
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 14 ounces tofu water-packed firm, rinsed, 1/2 teaspoon salt, 2 tablespoons canola oil divided, 2 cloves garlic smashed, and more.

Yes, Sichuan Stir-fry Tofu with Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sichuan Stir-fry Tofu with Mushrooms

How did you like this recipe?

Frequently Asked Questions