30 minutes or fewer
Pairing tofu with a spicy sauce is a popular treatment in both the Chinese provinces of Szechuan and Hunan and in American vegetarian kitchens. Hot but not overpowering, this stir-fry gets its rich flavor from the chili paste, a condiment readily found in the Asian section of most supermarkets.
Meal Plan: Serve with quick-cooking brown rice or white rice. Strong Chinese tea—and a box of fortune cookies—are always a treat with a stir-fry.
Adapted from Vegetarian Classics, by Jeanne Lemlin (HarperCollins, 2001).
- 2 Tbs. cornstarch
- 1 Tbs. chili paste with garlic
- 1/4 cup tamari or soy sauce
- 1/4 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.
- Serving Size: Serves 4
- Calories: 188
- Carbohydrate Content: 18 g
- Fat Content: 8 g
- Fiber Content: 6 g
- Protein Content: 12 g
- Saturated Fat Content: 1 g
- Sodium Content: 897 mg