Stir-Fried Tofu, Shiitake Mushrooms, Spicy Black Bean Sauce

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Stir-Fried Tofu, Shiitake Mushrooms, Spicy Black Bean Sauce

 

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 matchstick size

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 or coarsely-cracked black

pepper

2 14 oz, containers soft tofu, drained, cut into 1/2 " cubes

Fresh cilantro sprigs for garnish

 

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.

Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring

cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.

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.

Spoon tofu mixture into serving bowl. Garnish with cilantro and

serve.

Yields 6 servings.