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.
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
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.