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)
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
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 233
- Calories from fat 144
- Total Fat 16gm 25%
- Saturated Fat 2gm 10%
- Monounsaturated Fat 6gm
- Sodium 383gm 16%
- Total Carbohydrates 9gm 3%
- Fiber 3gm 3%
- Protein 17gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.