TOFU & SHITAKE STIR FRY in Spicy Black Bean Sauce

Updated: May 19, 2021



Black bean sauce has a deep unami flavor that pairs perfectly with shitake mushrooms. I often make this with whatever mushrooms and greens I have on hand. No rules, just yum.


INGREDIENTS

1 1/2 cups rice

2 Tbsp tamari/soy sauce

2 tsp cornstarch

2 Tbsp rice wine/Mirin

1 Tbsp fresh ginger, minced

2 garlic cloves, minced

1.5 Tbsp black bean sauce

1-2 tsp sambal oelek

14 oz extra firm tofu, drained, pressed and cut into cubes

2 tsp sesame oil

8 oz shiitake mushrooms

1 white onion, sliced

1/2 cup water chestnuts

5 oz baby spinach

DIRECTIONS

1. Cook rice according to package directions. In a small bowl, whisk together tamari, cornstarch, mirin/rice wine, black bean sauce, sambal oelek and ½ cup water. Destem the shiitake mushrooms and cut the caps in half.


2. In a large skillet or wok over high heat with 2 Tbsp vegetable oil, cook the mushrooms until browned in places, approximately 5 minutes. Remove mushrooms and return the skillet to the medium-high heat.


3. Add sesame oil and tofu. Cook, shaking the pan occasionally, until tofu is browned in places, about 7 minutes. Remove and set aside with mushrooms. To the skillet add onions and cook for 1 minute. Stir in ginger and garlic. Cook until onion has softened, about 2 minutes.


4. Return mushrooms and tofu to skillet, then add water chestnuts. Wisk black bean sauce again then add to the skillet. Toss the stir-fry to combine. Reduce heat to low and simmer until sauce thickens, about 1 to 2 minutes. Add the spinach and cook, stirring frequently, until the greens are slightly wilted, about a minute. Serve over rice.

Recipe adapted from Wicked Healthy.

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