Stir-Fried Tofu & Shiitake Mushrooms in Spicy Bean Sauce
Delicious served over rice or rice noodles. Consider adding a little baby bok choy.
for stir fry
for bean sauce
| dish: main|
Place mushrooms in large collander. Rinse quickly (do not soak) to remove any debris. Cut off stems and discard; finely chop caps.
Dissolve cornstarch in 1 Tablespoon 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 onion; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and pepper; 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.
Adapted from Bon Appétit, March 2003