- 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)
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.
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.
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.
- Serving: Per serving
- Calories: 233
- Carbohydrates: 9g
- Fat: 16g
- Protein: 17g
- Dietary Fiber: 3g
- Saturated Fat: 2g
- Monounsaturated Fat: 6g
- Cholesterol: 0mg
- Potassium: 448mg
- Sodium: 383mg
- Exchanges: 1 vegetable, 1 medium-fat meat, 1 1/2 fat
- Carbohydrate Servings: