Sichuan Stir-fry Tofu with Mushrooms

• 14 ounces tofu water-packed firm, rinsed
• 1/2 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, 1 1/2 cups
• 3 tablespoons chicken broth, low salt or vegetable broth
• 1 tablespoon tomato paste
• 2 teaspoons balsamic vinegar
• 1 teaspoon sugar
• 1 teaspoon soy sauce, sodium reduced
• 1/2 teaspoon sesame oil
• 1/4 teaspoon cornstarch
• 1/4 teaspoon red chili peppers or to taste

1. Place tofu on several paper towels and sprinkle with 1/4 teaspoon salt.
2. Turn tofu over, sprinkle with the remaining 1/4 teaspoon salt, place more paper towels on top and weight the tofu down with a plate.
3. Set aside for 5 minutes.
4. Cut the tofu into roughly 1-inch cubes.
5. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
6. Swirl in 1 tablespoon oil; add garlic and scallions and stir-fry until fragrant, 10 seconds.
7. Add mushrooms and stir-fry until just beginning to soften, 1 minute.
8. Transfer to a plate.
9. Swirl the remaining 1 tablespoon oil into the pan, reduce the heat to medium, add the tofu and pan-fry, turning midway through cooking, until it begins to brown, about 3 minutes.
10. Swirl in Sichuan Sauce and the mushroom mixture; increase the heat to high and stir-fry until the tofu is just heated through and the sauce clings to it, 30 seconds to 1 minute.
11. Discard the garlic.
12. Serve immediately.
13. For the Sichuan Sauce:
14. Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.

water, salt, canola oil, garlic smashed, scallions, mushrooms, chicken broth, tomato paste, balsamic vinegar, sugar, soy sauce, sesame oil, cornstarch, red chili peppers

Taken from recipeland.com/recipe/v/sichuan-stir-fry-tofu-mushrooms-49813 (may not work)