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Sichuan-Style Tofu with Mushrooms

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

Your rating: None Average: 3.4 (41 votes)

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.



READER'S COMMENT:
"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 Recipe

2 Reviews for Sichuan-Style Tofu with Mushrooms

12/15/2010
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.

Comments (1)

1 comment

Anonymous wrote 1 year 29 weeks ago

If you don't follow the

If you don't follow the recipe as is, you cannot possibly give it an accurate rating. Ridiculous.

04/23/2010

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!

Comments (1)

1 comment

Anonymous wrote 18 weeks 6 days ago

THIS IS NOT VEGETARIAN AS

THIS IS NOT VEGETARIAN AS WRITTEN! Please don't make this for veggie guests with chicken broth. This is NOT OKAY for vegetarian diets! Substitute Veggie broth.

Eathing Well... please be more careful!

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