| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Reduce water content in tofu prior to stir-frying by salting it and wrapping in paper towels to pull out moisture. |
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Serving Suggestions:
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Ingredients:
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14 oz. firm tofu, rinsed 1/2 tsp. salt 2 tbs. canola oil, divided 2 medium colves garlic, smashed 2 scallions, chopped (1/2 cup) 1-1/2 cups cleaned and sliced white mushrooms Sichuan Sauce |
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Instructions:
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1. Place tofu on several paper towels and sprinkle evenly 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. Head a 14" flat-bottomed wok or large skillet over high heat until a bead of water vaporizes in 1 to 2 seconds after contact. Swirl in 1 tablespoon oil; add garlic and scallions and stir-fry until fragrant, 10 seconds. Add mushrooms and stir fry until the mushrooms are just beginning to soften, 1 minute. Transfer to a plate. 3. Swirl the remaining 1 tablespoon oil into thepan, reduce the heat to medium, add the tofu and pan-fry, turning midway though 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 garlic. Serve immediately. |
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2005-07-30