Spicy Tofu with Mushrooms

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

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
Vegan
Street Food
Spicy

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