Serves 4
Ingredients
• 470 g (1 lb) firm tofu (rinsed)
• 1 1/2 cups sliced white mushrooms
• 3 1/2 tablespoons reduced sodium chicken broth
• 1 tablespoon tomato paste
• 2 garlic cloves (smashed)
• 2 scallions (chopped)
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon low sodium soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon crush red pepper
• 1/4 teaspoon corn starch
Preparation
1. In a bowl, whisk the chicken broth, vinegar, sugar, tomato paste, cornstarch, sesame oil,
soy sauce, and crushed red pepper.
2. Take the tofu, and sprinkle with 1/4 teaspoon salt. Turn the tofu over, and sprinkle with the remaining salt. Cover tofu with paper towels, and set aside for 5 minutes.
3. Cut the tofu into 2.5 cm (1 in) cubes.
4. Heat a large skillet over high heat for about 2 minutes, then add 1 tablespoon oil, garlic, and scallions.
5. Stir fry for 15 seconds, then add mushrooms, and stir fry for another minute. Transfer to a plate.
6. Add 1 tablespoon of oil to the pan at medium heat, and add the tofu. Cook for 3 minutes and turn midway through cooking.
7. Swirl in the sauce made in Step 1 and the mushroom mixture in Step 5. Increase heat to high.
8. Stir fry for 1 minute, and discard the garlic.