Szechuan Tofu, Broccoli and Mushrooms


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).

  • 4Servings



  • 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.

Nutrition Information

  • 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