TOFU AND MUSHROOM RECIPE CHINESE RECIPES

CHINESE BRAISED MUSHROOMS & TOFU RECIPE | EATINGWELL

Chinese Braised Mushrooms & Tofu Recipe | EatingWell image

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.

Provided by EatingWell Test Kitchen

Total Time 40 minutes

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
4 cloves garlic, minced
2 teaspoons minced fresh ginger
4 portobello mushroom caps, gills removed, chopped
1 tablespoon chile-garlic sauce, (see Note)
1 1/4 cups mushroom broth, or vegetable broth
2 tablespoons dry sherry, (see Tip)
2 tablespoons reduced-sodium soy sauce
2 teaspoons brown sugar
1 14-ounce package firm tofu, cut into 1/2-inch cubes
1 8-ounce can water chestnuts, rinsed and coarsely chopped
1 tablespoon water
1?½ teaspoons cornstarch

Steps:

Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.
Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.

Nutrition Facts : Calories 167.2 calories, CarbohydrateContent 13.2 g, FatContent 7.8 g, FiberContent 2.9 g, ProteinContent 11.3 g, SaturatedFatContent 1.1 g, SodiumContent 593.3 mg, SugarContent 4.6 g

SICHUAN-STYLE TOFU WITH MUSHROOMS RECIPE | EATINGWELL

Sichuan-Style Tofu with Mushrooms Recipe | EatingWell image

Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend salting and drying the tofu in paper towels so oil doesn't splatter during frying.

Provided by Grace Young

Categories Healthy Tofu Recipes

Total Time 30 minutes

Number Of Ingredients 14

Ingredients

3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons Chinkiang vinegar (see Tip) or balsamic vinegar
1 teaspoon sugar
1 teaspoon reduced-sodium soy sauce
½ teaspoon sesame oil
¼ teaspoon cornstarch
1/4 teaspoon crushed red pepper, or to taste
14 ounces water-packed firm tofu, rinsed
½ teaspoon salt
2 tablespoons canola oil, divided
2 cloves garlic, smashed
2 scallions, trimmed and chopped
1 1/2 cups sliced white mushrooms (about 4 ounces)

Steps:

To prepare sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper in a small bowl. Set the sauce near the stove.
To prepare tofu and mushrooms: Place tofu on several paper towels and sprinkle with 1/4 teaspoon salt. Turn the tofu over, sprinkle with the remaining 1/4 teaspoon salt, place more paper towels on top and weigh 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 the reserved 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.

Nutrition Facts : Calories 158.6 calories, CarbohydrateContent 6.2 g, FatContent 11.9 g, FiberContent 1.7 g, ProteinContent 9.7 g, SaturatedFatContent 1.5 g, SodiumContent 379.1 mg, SugarContent 3 g

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