5.0
(1.8k)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
Step 2
Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
Step 3
Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
Step 4
Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.
Your folders
thewoksoflife.com
4.8
(13)
20 minutes
Your folders
thefoodiediaries.co
Your folders
allrecipes.com
5.0
(1)
5 minutes
Your folders
thewoksoflife.com
Your folders
sweetsimplevegan.com
20 minutes
Your folders
norecipes.com
7 minutes
Your folders
cooking.nytimes.com
4.0
(162)
Your folders
thewoksoflife.com
5.0
(167)
25 minutes
Your folders
iamafoodblog.com
5.0
(2)
10 minutes
Your folders
tiffycooks.com
15 minutes
Your folders
thewoksoflife.com
Your folders
marthastewart.com
Your folders
vietworldkitchen.com
5.0
(2)
Your folders
recipetineats.com
5.0
(14)
5 minutes
Your folders
hot-thai-kitchen.com
5.0
(1)
15 minutes
Your folders
thewoksoflife.com
4.9
(281)
25 minutes
Your folders
thewoksoflife.com
4.9
(281)
25 minutes
Your folders
food52.com
5.0
(2)
25 minutes
Your folders
delish.com