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

14 ingredientsPrep: 25 minsCook: 25 mins

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Alice SunApr 29, 2022

Welcome to my new series where I highlight healthy dishes that incorporate ingredients recommended in traditional Chinese medicine! Hope you enjoy these recipes where functionality meets flavor 😌

Ingredients (14)

Garnish

Instructions

Rehydrate & Wash Wood Ear Mushrooms

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

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

  3. Rinse them out at least 3Xs

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

Main

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

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

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

  4. 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

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

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

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

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

  9. Garnish with cilantro and spring onion and enjoy with rice!