Golden Tofu with Spicy Mushroom Sauce

1. Soak the Mushrooms

Start by soaking the mushrooms in a bowl of boiling water for about 30 minutes, allowing them to rehydrate and soften. Once they're ready, drain them, remove the stems, and cut the caps in half.

2. Prepare the Tofu

While the mushrooms are soaking, bring a pot of water to a boil and add a pinch of kosher salt. Carefully place the tofu slices in the boiling water and let them soak for 3 to 5 minutes. This step helps to firm up the tofu's texture. After soaking, gently blot the tofu dry with a paper towel to remove excess moisture.

3. Make Starch Slurry

In a small bowl, mix the potato starch or cornstarch with a bit of cold water to create a slurry. Set this aside for later.

4. Fry the Tofu

Heat a generous amount of vegetable oil in a wok or skillet over medium-high heat. Once the oil is hot, carefully add the tofu slices and fry them until they are golden brown and crispy on both sides. This should take about 3 to 4 minutes per side. Transfer the fried tofu to a plate lined with paper towels to drain any excess oil.

5. Stir-Fry Aromatics

Reserve a small amount of the frying oil in the wok and heat it again over medium-high heat. Add the soaked mushrooms, garlic, ginger, and the white parts of the scallions. Stir-fry these aromatics for about 2 minutes until they become fragrant.

6. Add Sauce Ingredients

Push the aromatics to the side of the wok and add the Sichuan chili bean paste, allowing it to cook for a moment to release its flavors. Then, stir in the soy sauce, stock, and sugar, and bring the mixture to a simmer.

7. Cook Tofu and Vegetables

Carefully add the fried tofu slices and carrot pieces to the wok. Cover the wok and let them cook for about 3 to 4 minutes, allowing the tofu to absorb the flavors of the sauce. Uncover the wok, add the snow peas or green pepper, and cook for an additional 2 minutes until the vegetables are tender but still crisp.

8. Thicken the Sauce

Give the starch slurry a quick stir and then pour it into the wok, stirring continuously until the sauce thickens and coats the tofu and vegetables evenly.

9. Garnish and Serve

Remove the wok from the heat and sprinkle the reserved scallion greens over the top for a fresh and vibrant finish. Transfer the golden tofu with spicy mushroom sauce to a serving dish and enjoy immediately.