Shiitake and Tofu Vegan Stir-Fry

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.