Monday, July 18, 2016

Szechuan Tofu, Broccoli and Mushroom


Serves 4

This dish is delicious!  It takes under 30 minutes to prepare.  I made a few adjustments.  I didn't have sherry so I used Apple Cider Vinegar.  If you make this adjustment, reduce the amount of vinegar to half of the amount (1/8 cup).  Then add 1/8 cup water.  I also used baby bella mushrooms because that's what I had and it worked perfectly!  I didn't have carrots so I just omitted them.  Otherwise, I followed the recipe and it came out great!  I also doubled the recipe because I have big eaters in my family!  Enjoy!


    2 Tbs. cornstarch
    1 Tbs. chili paste with garlic
    ¼ cup tamari or soy sauce
    ¼ cup sherry  
     1 tsp. sugar

    1 lb. extra-firm tofu, drained
    1 Tbs. vegetable oil
    8 oz. cremini mushrooms, sliced (3 cups)
    5 to 6 cups tiny broccoli florets (from 1 bunch broccoli)
    2 medium carrots, thinly sliced diagonally

    Make sauce: In small bowl, combine cornstarch and 1/4 cup water and stir until smooth. Stir in remaining sauce ingredients. Set aside.
    Cut tofu into 1/2 slices and pat very dry. Then cut into 1/2-inch cubes and pat dry again. In large nonstick wok or skillet, heat oil over medium-high heat until very hot but not smoking. Add tofu and stir-fry until deeply golden all over, about 2 minutes. Transfer tofu to plate.
    Add mushrooms to wok and stir-fry until they begin to release juices, about 2 minutes. Add broccoli and carrots, and pour in 1/4 cup water. Cover and cook until broccoli is tender but still bright green, about 5 minutes.
    Return tofu to wok and toss to mix. Stir sauce once and quickly add to wok. Stir until sauce thickens, about 15 seconds. Serve right away over hot rice.