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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 teaand a box of fortune cookiesare always a treat with a stir-fry.
Adapted from Vegetarian Classics, by Jeanne Lemlin (HarperCollins, 2001).
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.
- Calories 188
- Carbohydrate Content 18 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 6 g
- Protein Content 12 g
- Saturated Fat Content 1 g
- Sodium Content 897 mg
- Sugar Content 0 g