Sichuan-Style Tofu with Mushrooms

February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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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.

"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! "
Sichuan-Style Tofu with Mushrooms

Makes: 4 servings

Serving Size: about 3/4 cup

Active Time:

Total Time:


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)


  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.

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

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