Crispy Tofu with Rehydrated Wood Ear Mushrooms and Bell Peppers

1. Soak the Mushrooms

Soak the dried wood ear mushrooms in a medium bowl of water for about 2 hours until they are fully rehydrated. Once soaked, rinse and drain them well, then cut them into bite-sized pieces.

2. Prepare the Tofu

While the mushrooms are soaking, drain the tofu and cut it into 1-inch cubes.

3. Prepare the Sauce

In a small bowl, prepare the sauce by combining ½ cup of water, 1 tablespoon of cornstarch, 1 tablespoon of oyster sauce (or vegetarian oyster sauce), 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, ½ teaspoon of sugar, and ¼ teaspoon of fine sea salt. Stir this mixture until the cornstarch is fully dissolved and set it aside.

4. Cook the Tofu

Heat a wok or large skillet over medium-high heat and add 2 tablespoons of neutral oil. Once the oil is shimmering, carefully add the tofu cubes in a single layer. Let them cook undisturbed for about 4 minutes on one side until they are golden brown and crispy, then flip them over and cook for another 4 minutes. Remove the tofu from the wok and set it aside on a plate.

5. Cook the Aromatics

In the same wok, add the remaining tablespoon of oil along with the slices of fresh ginger and the star anise. Stir-fry these aromatics for about 20-30 seconds to release their flavors, then add the white parts of the scallions and cook for another 20 seconds.

6. Add the Vegetables

Next, add the rehydrated wood ear mushrooms, minced garlic, and the bell peppers to the wok. Stir-fry everything together for about 1 minute, allowing the vegetables to start to soften. Add a splash of water (about 1 tablespoon) to help create a bit of steam and soften the vegetables further.

7. Deglaze and Add Sauce

Increase the heat to high and drizzle the Shaoxing wine around the perimeter of the wok. This will help to deglaze the pan and add a depth of flavor to the dish. Immediately pour in the prepared sauce, stirring continuously until it thickens and coats the vegetables. This should take about 1-2 minutes and you’ll know it’s ready when the sauce clings to the back of a spoon.

8. Combine and Serve

Finally, return the crispy tofu to the wok along with the green parts of the scallions. Toss everything together until the tofu is evenly coated with the sauce and heated through. Serve immediately, enjoying the mix of textures and flavors in each bite.