Ingredients
2-3 tablespoons of vegetable oil
2 teaspoons fermented black beans (rinsed and chopped)
1 -2 tablespoons of chilli bean paste
2 dried chillis, chopped into small pieces
2 cloves of garlic crushed and minced
1 inch piece of ginger, grated
1 teaspoon of ground Sichuan pepper
200 grams of mixed mushrooms (I used cremini and shitake) chopped into small pieces
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
500 ml of vegetable stock (2 cups)
1 block of soft tofu (not silken)
1 tablespoon corn starch, dissolved in 1.5 tablespoons of cold watrer
Finely chopped spring onion (white and green parts) and coriander for garnish
Instructions
1. Heat vegetable oil in wok over medium heat, add the dried chillis, black beans and chilli bean paste and cook for 1 minute
2. Add garlic and ginger and cook for another minute
3. Add mushrooms, sesame oil, Sichuan pepper and soy sauce and 1.5 cups of vegetable stock and let simmer for 2-3 minutes
4. Gently add tofu cubes, make sure they don’t break. Swirl the pan to cover the tofu with the sauce.
5. Add the cornstarch mixture, gently swirling pan to mix (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.
6. Garnish with spring onions and coriander
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