Name: Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce
Yield: Makes 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; 2 tablespoons 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 cracked black pepper; 2 14-ounce containers soft tofu, drained, cut into 1/2-inch cubes; Fresh cilantro sprigs (for garnish)

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Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean SaucePornchai Mittongtare

Beefy shiitake mushrooms stand in for the standard ground pork in this version of ma po tofu. What to drink: The bit of heat here calls for a spicy white wine with ripe fruit and crisp acidity, such as a Riesling from Alsace or Germany's Rheingau.

Recipe information

Yield
Makes 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

2 tablespoons 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 cracked black pepper

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

Fresh cilantro sprigs (for garnish)

Preparation

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.

TagsStir-Fry Chinese East Asian Asian Shiitake Mushroom Mushroom Vegetable Leek Root Vegetable Ginger Herbs & Spices Sichuan Peppercorn Tofu Main Dinner Dairy Free Vegetarian Vegan Quick Easy Weeknight Meals Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes