Spicy Tofu with Mushrooms

Name: Spicy Tofu with Mushrooms
Yield: Yield: 8 Portions
Ingredients: 8 oz/227 g button-size white mushrooms; 8 oz/227 g oyster mushrooms; 1 oz/28 g dried shiitake mushrooms; 1 tsp/2 g red pepper flakes; 1½ tsp/4 g Sichuan pepper; 2 fl oz/60 mL vegetable oil; 2 lb/907 g silken tofu, cut into ½-in/1-cm dice; 2 fl oz/60 mL light soy sauce, not low-sodium; 2 garlic cloves, thinly sliced; Cornstarch slurry, as needed; Salt, as needed; 1 green onion, sliced; 4 garlic cloves, minced; 2 tsp/6 g ginger, minced; 2 green onions, minced; 2 tbsp/30 mL chili bean paste; 1 tbsp/15 mL Shaoxing wine or sherry

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 oz/28 g dried shiitake mushrooms
8 oz/227

Main course
Spicy
Street Food
Vegan

Method

Soak the shiitakes in water for 12 hours. Remove the stems and cut into small dice.
Remove all tough parts of the oyster mushrooms and tear them parallel to the gills into bitesize pieces; set aside. Cut the white mushrooms into quarters.
In a skillet over low heat, fry the Sichuan pepper and red pepper flakes in the oil until lightly browned, 30 seco