Wednesday, February 17, 2016

Day 48 Sichuan Style Tofu with Mushrooms

Sichuan Style Tofu with Mushrooms

3 Tablespoons Vegetable Broth
1 Tablespoon Tomato Paste
2 Teaspoons Plum Vinegar
1 Teaspoon Sugar
1 Teaspoon Soy Sauce
1/2 Teaspoon Sesame Oil
1/4 Teaspoon Potato Starch
Crushed Red Pepper Flakes, to taste
Fermented plums and slightly sweet

Whisk together all ingredients and set aside.

Tofu with Mushrooms
After draining, set a heavy object on the surface of the tofu for 1 hour.  This will force more water out.

14 Ounces Extra Firm Tofu, drained and diced
1/2 Teaspoon Salt
3 Tablespoons Canola Oil
2 Garlic Cloves, minced
2 Green Onions, trimmed and sliced
4 Ounces White Mushrooms, sliced
Sichuan sauce

Heat a large skillet to high.  Add canola oil, tofu, and salt.  Cook until tofu is browned.  Add garlic, mushrooms, and green onions.  Cook until wilted.  Stir in the sauce.  Cook until thick.
Tofu and Mushrooms

Goes well with brown rice.

Soundtrack Beck-Sea Change

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