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

Name: Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)

Servings: persons

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)

1
Place mushrooms in large bowl.
2
Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours.
3
Drain.
4
Cut off stems and discard; finely chop caps.
5
Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup.
6
Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
7
Heat oil in heavy large wok or nonstick skillet over high heat until very hot.
8
Add mushrooms; stir-fry until browned, about 3 minutes.
9
Add leek; stir-fry until beginning to brown, about 1 minute.
10
Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds.
11
Stir cornstarch mixture to blend, then stir into vegetable mixture.
12
Add tofu; toss gently to coat with sauce.
13
Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
14
Spoon tofu mixture into serving bowl.
15
Garnish with cilantro and serve.
16
*Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.

1915

kcal

Calories

186

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 18 dried shiitake mushrooms, 3 cups boiling water, 1 tablespoon cornstarch, 1 cup vegetable broth, and more.

Yes, Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

How did you like this recipe?

Frequently Asked Questions