Sichuan-Style Tofu with Mushrooms

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

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

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2 Reviews for Sichuan-Style Tofu with Mushrooms

12/15/2010

h_wentworth

Recommends this recipe

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.

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1 comment

Anonymous wrote 19 weeks 2 days 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

beagle1968

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!

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