Sichuan-Style Tofu with Mushrooms
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.
- 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)
- 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.
Tips & Notes
- 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.
Per serving: 159 calories; 12 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 6 g carbohydrates; 1 g added sugars; 10 g protein; 2 g fiber; 381 mg sodium; 333 mg potassium.
Nutrition Bonus: Calcium (21% daily value)
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 medium-fat meat, 1 1/2 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Preparation/ Technique