Sichuan-Style Tofu with Mushrooms (Printer-Friendly Version) | Eating Well
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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 | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Sichuan Sauce

Tofu with Mushrooms

Preparation

  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.

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

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 medium-fat meat, 1 1/2 fat

Tips & Notes