Vegan Wood Ear Mushroom Mapo Tofu | 黑木耳麻婆豆腐

Soak the wood ear mushrooms (6—8) in water for 10 mins and you’ll see them expand 5X

Wash them by adding flour (1 Tbsp) into the water and massaging

Rinse them out at least 3Xs

Lastly chop into bite size pieces and don’t include the hard stem

In a smoking hot wok, drop in the garlic (3—4 cloves) and ginger (½ Tbsp) and cook until browned

Add in the spicy broad bean paste (1 ½ Tbsp) and sauté for a few seconds until it smells fragrant and spicy

Next add in the beech mushrooms (1 box) and wood ear mushrooms (6—8) and toss until everything is coated

Pour in the broth (1 ½ cups), bring to a boil, then add in the silken tofu (1 box) that has been cut into cubes

Season with soy sauce (2 Tbsp) and vinegar (1 tsp)

Let it boil for 2-3 mins to cook the tofu then taste to see if you need to add in salt or pepper

Lastly thoroughly mix the cornstarch (1 ½ Tbsp) with water (3 Tbsp), and add to the dish

Cook until the sauce thickens and add a little more if you want a thicker sauce

Garnish with cilantro and spring onion and enjoy with rice!