30 minutes
A delicious vegan stir-fry featuring shiitake mushrooms and tofu with a savory sauce and aromatic spices.
Shiitake Mushrooms, stems removed and caps diced
0 oz
cups
Soft Tofu, cut into 1-inch cubes
0 oz
Salt, for boiling water
to taste
tablespoons
Dried Hot Red Peppers, small
each
Fermented Black Beans, rinsed
tablespoons
Fermented Spicy Broad Bean Paste, doubanjiang
tablespoons
teaspoons
tablespoons
teaspoons
teaspoons
Sichuan Pepper, finely ground
teaspoons
Cornstarch, dissolved in 3 tablespoons cold water
tablespoons
Slivered Scallions, white and green parts
cups
to garnish
1. Mushroom Broth Prep
Simmer the removed shiitake mushroom stems in 2 cups water for 15 minutes. Strain to reserve the broth and discard the stems.
2. Tofu Prep
Place cubed tofu in a bowl and cover with boiling salted water. Allow it to steep for 15 minutes, then carefully drain.
3. Aromatics and Mushrooms
Heat vegetable oil in a wok or wide skillet over medium heat. Add red peppers, black beans, and bean paste, cooking for about 1 minute until fragrant. Stir in garlic and ginger until they begin to sizzle, then add diced mushroom caps, soy sauce, sesame oil, and Sichuan pepper.
4. Broth and Tofu Simmer
Pour in 1.5 cups of the prepared mushroom broth. Gently cook the mixture for 2 minutes. Add tofu cubes, gently shaking the pan to distribute the sauce, avoiding smashing the tofu.
5. Thickening the Sauce
Drizzle the cornstarch mixture into the pan, gently swirling to incorporate. Simmer for an additional 2 minutes until the sauce thickens. If needed, adjust the consistency with a bit more mushroom broth.
6. Plating
Transfer the stir-fry to a serving bowl or platter. Sprinkle with slivered scallions and garnish with cilantro sprigs.
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