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.

Grace Young
Source: EatingWell Magazine, February/March 2005


Sichuan Sauce
Tofu with Mushrooms


Instructions Checklist
  • 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.

  • 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.

  • 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 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 Facts

158.6 calories; protein 9.7g 20% DV; carbohydrates 6.2g 2% DV; exchange other carbs 0.5; dietary fiber 1.7g 7% DV; sugars 3g; fat 11.9g 18% DV; saturated fat 1.5g 7% DV; cholesterolmg; vitamin a iu 232.6IU 5% DV; vitamin c 4.6mg 8% DV; folate 32.7mcg 8% DV; calcium 214mg 21% DV; iron 2.1mg 12% DV; magnesium 44.6mg 16% DV; potassium 332.4mg 9% DV; sodium 379.1mg 15% DV; thiamin 0.1mg 10% DV; added sugar 1g.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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! Read More
Rating: 3 stars
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. Read More