Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
3.9
(13)
Export 12 ingredients for grocery delivery
Step 1
1 Combine the shiitake mushrooms and cup of warm water in a mixing bowl
Step 2
2 Soak for 15 to 20 minutes, then lift out the mushrooms and transfer to a cutting board, squeezing as much moisture out of them as you can back into the bowl
Step 3
3 Reserve the soaking water, straining it through a fine sieve if it has grit or dirt
Step 4
4 Discard the stems, then finely chop the shiitake mushroom caps
Step 5
5 Add the chili bean paste, rice wine, soy sauce, sesame oil, sugar and Sichuan pepper (to taste) to the bowl of mushroom soaking water, stirring to incorporate
Step 6
6 This will be your sauce
Step 7
7 Heat a wok or large skillet over medium-high heat
Step 8
8 It is hot enough when a bead of water sizzles and evaporates on contact
Step 9
9 Add the peanut or vegetable oil and swirl to coat
Step 10
10 Add the mushrooms; stir-fry for 2 minutes, until the mushrooms are crispy
Step 11
11 Reduce the heat to medium; add the black bean sauce, white parts of the scallions, garlic and ginger; stir-fry for about 1 minute, until fragrant
Step 12
12 Pour in the mushroom-mixture sauce; once the liquid starts to boil, reduce to a gentle bubbling over medium-low heat
Step 13
13 The liquid in the pan should now be a nice red color
Step 14
14 Gently add the tofu cubes, being careful to not move them around too much so they don't break up
Step 15
15 Cook for 2 to 3 minutes so the tofu absorbs the sauce
Step 16
16 You can spoon some of the sauce over the tofu cubes to help better coat them
Step 17
17 Carefully push the tofu to the sides and create a small well at the center of the pan
Step 18
18 Stir in the cornstarch mixture there
Step 19
19 Cook for another minute, until the sauce has thickened enough to coat the back of a spoon
Step 20
20 Transfer to a deep plate or wide bowl, sprinkle the scallion greens on top with additional Sichuan pepper as needed, and serve hot