Boistfort Valley Farm
Community Supported Recipe Box

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

  • Shiitake mushrooms!
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup vegetable broth
  • 1 Tablespoon soy sauce
  • 1/2 Tablespoon rice vinegar
  • 3/4 teaspoon sugar or honey
  • coarse salt to taste

for bean sauce

  • 1 1/2 Tablespoons peanut oil
  • 1 cipollini onion, cut into thin strips
  • 1 Tablespoon Asian fermented black beans,* minced
  • 1 Tablespoon minced fresh ginger, or 2 tsp dried ginger powder
  • 2 garlic cloves, minced
  • 1 teaspoon chili-garlic sauce
  • 1/8 teaspoon black pepper
  • 14-ounce container soft tofu, drained, cut into 1/2-inch cubes
  • Fresh cilantro sprigs (optional, for garnish)


dish: main
season: spring

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