So last night I started to make Eat Well’s Sichuan tofu with mushrooms. I ended up making tons of changes to the recipe, so I thought my new one was worth sharing. You know me – I can’t ever leave well enough alone! It was very tasty – even the meat eater of the house loved it.
Kathy’s Spicy Tofu with Shitake Mushrooms – serves 2
- 1 tsp Better than Bouillon Vegetable Flavor
- 3 Tbl filtered water
- 1 Tbl low sodium soy sauce
- 1 Tbl tomato paste
- 1 tsp sugar or agave nectar
- 1/4 – 1/2 tsp hot chili sesame oil (to your taste)
- a few drops liquid smoke
- 1 Tbl balsamic vinegar
- 1/2 container firm tofu (1/2 a cake sliced lengthwise – store the other 1/2 in water in the fridge for another recipe)
- 1 8 oz package fresh shitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 spray of olive oil or 1 Tb veggie broth
Take tofu slice wrap with clean kitchen towel or paper towels. Place on a cutting board and place heavy pan on it for a bout 10 minutes to press most of the water out of it. Cut into medium sized cubes and set aside for now.
Whisk first 8 ingredients in a small bowl. You will use this mixture a little later.
Heat skillet or wok over medium heat. Add oil or broth once the pan is hot, then add the garlic. After a few seconds add in the sliced mushrooms.
Once the mushrooms start to cook down add a few Tbl of the sauce and lower the heat. When the mushrooms look done add the rest of the sauce and tofu.
Once the tofu is browned and turned a few times, it’s ready to serve over some steamed brown rice.