Ingredients
Units
Scale
- 1 package soft tofu, drained
- 1 Tbsp black bean sauce
- 3 Tbsp doubanjiang (chili bean sauce)
- 1 tsp Sichuan peppercorn powder
- 3-4 garlic cloves, minced
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 cups crimini or baby bella, roughly chopped
- 3 green onion sprigs, roughly chopped
- 1/2 cup vegetable broth
- 2 tsp flour or starch
- 2 Tbsp canola, safflower, or coconut oil
- salt to taste
Instructions
- 1. Place tofu in a bowl of water with about a teaspoon of salt. Meanwhile, pour the vegetable stock in a bowl & mix in the flour/starch. Stir until thoroughly mixed. Do not stir in the starch if your broth is hot!!
- 2. In a wok or a large frying pan, heat up oil on medium high heat. When oil is heated (flick a little water to hear a sizzle to confirm), add garlic & sauté until aromatic.
- 3. Add the mushrooms & stir. Add the chili sauce, peppercorns, & the black beans. Stir until thoroughly mixed. Reduce heat to medium.
- 4. Remove tofu from salted water & chop into 1 inch cubes. Add the tofu to the pan along with the vegetable broth. Cook until the tofu & sauce are thoroughly mixed. Sprinkle on sesame seeds, sesame oil, salt to taste, & green onions. Remove from heat & serve over a bed of rice. Top with more peppercorn if heat is desired.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 4
- Calories: 153
- Sugar: 3
- Sodium: 330
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 9
- Protein: 4
- Cholesterol: 0