Sichuan-Style Tofu with Mushrooms

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 25MIN

Ingredients

14 oz water-packed firm tofu, rinsed
½ tsp salt
2 Tbsp canola oil, divided
2 cloves garlic, smashed
2 scallions, trimmed and chopped
1 ½ cup sliced white mushrooms (about 4 ounce)
sichuan sauce (recipe follows)

Directions

1. Place tofu on several paper towels and sprinkle with 1/4 teaspoon salt. Turn tofu over, sprinkle with the remaining 1/4 teaspoon salt, place more paper towels on top and weight the tofu down with a plate. Set aside for 5 minutes. Cut the tofu into roughly 1-inch cubes.

2. 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.

3. 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 Sichuan 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.

Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.

Related Recipe: Sichuan Sauce