Ingredients
Scale
For the Tofu:
- 1 package medium firm tofu (about 14 ounces)
- 1 box beech mushrooms
- 1 tablespoon shaoxing wine
For the Black Bean Sauce:
- 2 tablespoon neutral oil
- ¼ large onion, finely diced
- 1 Tablespoon minced ginger
- 2 large garlic cloves, minced
- ½ teaspoon dried chile flakes or 2 fresh chiles minced
- 1 Tablespoon fermented black beans
- 2 Tablespoons oyster sauce*
- ½ Tablespoon soy sauce
- 1 teaspoon sugar
- ¼ cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 teaspoons sesame oil
Garnish:
2 scallions, thinly sliced on a bias
Instructions
- Slice the tofu in half lengthwise and then into thin slices, about 1/2 inch thick (12 pieces). Arrange them overlapping slightly on a microwave safe plate that you will use to steam.
- Cut the bottom ½ inch off of the bottom of the mushrooms and discard. Then break the mushroom into small clumps and arrange on top of the tofu.
- Drizzle the shaoxing wine over the tofu.
- Cover the plate with plastic wrap and steam in the microwave for 4-5 minutes until the tofu is hot and the mushrooms are cooked through.
- While steaming the tofu, make the sauce. Add the oil to a small skillet over medium high heat.
- Add the onions and saute for 3-4 minutes.
- Add the ginger, garlic, and chile flakes and sauté until fragrant, about 1 minute.
- Then add fermented black beans and also sauté for a few seconds.
- Add oyster sauce, sugar, soy sauce, and water to the saucepan. Stir the sauce and bring it to a simmer.
- Stir the cornstarch slurry making sure it’s completely smooth. Gradually pour it into the saucepan while stirring to thicken the black bean sauce.
- Once the tofu is hot, remove the plastic wrap and drain the liquid in the plate. Pour the black bean sauce over the tofu slices.
- Sprinkle with the scallion and serve immediately
Notes
*To make this vegan, look for mushroom vegan oyster sauce.
Keywords: plant based, healthy eating, tofu, chinese, black bean sauce