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.
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.