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

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

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

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Spicy Tofu with Mushrooms

Ingredients

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