Step 1

Soak the shiitake mushrooms until rehydrated. I leave mine soaked in a container with room temperature water overnight.

Step 2

Prepare the silken tofu: remove the silken tofu from the packaging and drain any excess water. You can leave it to sit on a plate while you prepare the sauce since the tofu will continue to release more water that you can discard later on before pouring the sauce.

Step 3

Prepare the black bean sauce: Heat a small sauce pan over medium. Add in the oil. Once hot, add in the white parts of the green onion. Sauce with the garlic until aromatic. Add in the diced mushrooms.

Step 4

Add in the black bean sauce or black beans, chili powder, sugar, soy sauce, vinegar, dark mushroom soy sauce (if using), water, and chili oil (if using). Mix well.

Step 5

Mix the corn starch slurry: in a small bowl mix together the corn starch and water.

Step 6

Over medium heat, pour the slurry into the black bean mushroom sauce. Leave to simmer and mix until the sauce thickens from the starch. Taste the sauce and season more if needed. Turn off the heat.

Step 7

Discard any excess water from the tofu. Pour the sauce over the silken tofu and top with the green onions. Serve and enjoy with a bowl of steamed rice.