Vitamins and Minerals
Vitamin A 4%
Vitamin C 7%
14 ounces tofu water-packed firm, rinsed
½ teaspoon salt
2 tablespoons canola oil, divided
2 cloves garlic, smashed
2 each scallions, spring or green onions, trimmed and chopped
4 ounces mushrooms, sliced white,
1½ cups Sichuan sauce:
3 tablespoons vegetable stock
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon soy sauce, sodium reduced
½ teaspoon sesame oil
¼ teaspoon cornstarch
¼ teaspoon red chili peppers, or to taste
Place tofu on several paper towels and sprinkle with ¼ teaspoon salt. Turn tofu over, sprinkle with the left over ¼ teaspoon salt, put more paper towels on top and weight the tofu down with a plate. put separately for about 5 minutes. Cut the tofu into cubes.
Heat an averagely large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Spin in 1 tablespoon canola oil; add 2 smashed garlic and scallions and stir-fry until it smell sweat, about 10 seconds.
Add mushrooms and stir-fry until it begin to soften, that about 1 minute. Put into a plate.
Swirl the remaining 1 tablespoon canola oil into the pan, reduce to minimum heat, add the tofu and pan-fry, turning midway through cooking, until it begins to brown, it takes about 3 minutes.
Prepare the Sichuan Sauce; get a medium bowl and add 3 tablespoons vegetable stock, 1 tablespoon tomato paste, 2 teaspoons balsamic vinegar, 1 teaspoon sugar, 1 teaspoon soy sauce, ½ teaspoon sesame oil, ¼ teaspoon cornstarch, ¼ teaspoon red chili peppers, or to taste. Add the mushroom mixture; increase the heat and stir-fry until the tofu is heated through and the sauce clings to it, it takes about 1 minute.