Ingredients

• 14 ounces water-packed firm tofu, rinsed
• 1/2 teaspoon salt
• 2 tablespoon canola oil, divided
• 2 cloves garlic, smashed
• 2 scallions, trimmed and chopped
• 1 1/2 cups sliced white mushrooms, (about 4 ounces)
• Sichuan Sauce, (recipe follows)

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Cooking Directions

Step 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.

Step 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.

Step 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.