Sichuan-Style Tofu with Mushrooms

Sichuan-Style Tofu with Mushrooms

2 Reviews
From: EatingWell Magazine February/March 2005

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.

Ingredients 4 servings

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  • Sichuan Sauce
  • 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
  • Tofu with Mushrooms
  • 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)


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  • Ready In

  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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 159 calories; 12 g fat(1 g sat); 2 g fiber; 6 g carbohydrates; 10 g protein; 33 mcg folate; 0 mg cholesterol; 3 g sugars; 1 g added sugars; 233 IU vitamin A; 5 mg vitamin C; 214 mg calcium; 2 mg iron; 379 mg sodium; 332 mg potassium
  • Nutrition Bonus: Calcium (21% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 medium-fat meat, 1 1/2 fat

Reviews 2

December 15, 2010
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By: h_wentworth
Easy weeknight dinner I didn't have scallions or mushrooms, so I used leek, 2 carrots and 1/4 of a cabbage. I also had 20 oz of tofu, so I doubled the sauce recipe. The veggie substitutions worked well, but I'd like to try it again with tomato paste, chinese vinegar and more spiciness (probably Rooster sauce). I used ketchup and balsamic and it was a little on the bland side.
April 23, 2010
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By: jmpasch
This dish came together very well and very quickly. My husband and I loved it, so we added extra spice to it for an extra kick! This recipe is definitely a keeper!