Stir-Fried Tofu and Shiitake Mushrooms
Source of Recipe
epicurious
List of Ingredients
18 dried shiitake mushrooms
3 cups boiling water
1 tablespoon cornstarch
1 cup vegetable broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 1/2 teaspoons sugar
1/4 teaspoon coarse salt
3 tablespoons peanut oil
1 small leek (white and pale green parts only), cut into matchstick-size strips
2 tablespoons Asian fermented black beans,* minced
2 tablespoons minced fresh ginger
3 garlic cloves, minced
2 teaspoons chili-garlic sauce*
1/4 teaspoon finely crushed Szechuan peppercorns (wild pepper),* or coarsely cracked black pepper
2 14-ounce containers soft tofu, drained, cut into 1/2-inch cubes
Fresh cilantro sprigs (for garnish)
Recipe
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 sauce, vinegar, sugar, and salt.
Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
*Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.
Makes 6 servings.
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