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Recipes

Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce

By Victoria Abbott RiccardiPhotography by Pornchai Mittongtare

3.7

(3)

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Recipe information

  • Yield

    6 Servings

Ingredients

18

dried shiitake mushrooms

3

cups boiling water

1

tablespoon cornstarch

1

cup vegetable broth

2

tablespoons soy sauce

1

tablespoon rice vinegar

1

1/2 teaspoons sugar

1

/4 teaspoon coarse salt

3

tablespoons peanut oil

1

small leek (white and pale green parts only), cut into matchstick-size strips

1

/4 cup Asian fermented black beans,* minced

2

tablespoons minced fresh ginger

3

garlic cloves, minced

2

teaspoons chili-garlic sauce

1

/4 teaspoon finely crushed Szechuan peppercorns (wild pepper), or coarsely crushed black pepper

2

14-ounce containers soft tofu, drained, cut into 1/2-inch cubes

Fresh cilantro sprigs (for garnish)

Need to make a substitution?

Preparation

  1. Step 1

    Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.

    Step 2

    Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.

    Step 3

    Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.

    Step 4

    Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.

    Step 5

    *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.

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