Sichuan-Style Tofu with Mushrooms
http://www.eatingwell.com/recipes/sichuan_style_tofu_with_mushrooms.html
From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)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.
4 servings, about 3/4 cup each | Active Time: 25 minutes | Total Time: 25 minutes
Ingredients
- 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)
- Sichuan Sauce, (recipe follows)
Preparation
- Place tofu on several paper towels and sprinkle with 1/4 teaspoon salt. 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. 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.
Nutrition
Per serving : 233 Calories; 16 g Fat; 2 g Sat; 6 g Mono; 9 g Carbohydrates; 17 g Protein; 3 g Fiber; 383 mg Sodium; 448 mg Potassium
Exchanges: 1 vegetable, 1 medium-fat meat, 1 1/2 fat
Tips & Notes
- Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.