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

Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce
Photo by Pornchai Mittongtare

Ingredients

  • 2 tablespoons Asian fermented black beans
  • 2 14-ounce containers soft tofu
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 small leek
  • 1 ½ teaspoons sugar
  • Fresh cilantro sprigs
  • + 10 more ingredients
    • 3 garlic cloves
    • 1 cup vegetable broth
    • 2 teaspoons chili-garlic sauce
    • 18 dried shiitake mushrooms
    • ¼ teaspoon coarse salt
    • 2 tablespoons fresh ginger
    • ¼ teaspoon finely crushed Szechuan peppercorns (wild pepper), or coarsely cracked black pepper
    • 3 tablespoons peanut oil
    • 3 cups water
    • 1 tablespoon rice vinegar

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 sauc...

View full recipe at Epicurious

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