Silken Tofu with Black Bean Mushroom Sauce | Recipe Cart

Name: Silken Tofu with Black Bean Mushroom Sauce | Recipe Cart
Total time: 20 min
Ingredients: 1 lb silken or soft tofu (see notes); 4 small dried shiitake mushrooms (soaked overnight then diced); 1.7 oz oyster mushrooms ( or other mushrooms of choice, roughly chopped or diced); 2 tbsp neutral oil; 2 green onions (chopped (white and green parts separated)); 1 tbsp minced garlic; 1 tbsp black bean garlic sauce (I use Lee Kum Kee’s (see notes)); 1/2-1 tsp chili powder (, I used gochugaru); 1 tbsp sugar; 1/2 tbsp soy sauce (or more, adjust to taste); 1/2-1 tbsp rice vinegar (adjust to taste); 1 tbsp dark mushroom soy sauce (optional for colour); 1/2 cup mushroom water (from the soaked shiitake or water); 1/2 tbsp chilli oil (optional for heat); 1 tbsp room temp water; 1/2 tbsp corn starch; Green onions; Steamed rice (or cooked noodles)

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Silken tofu with a rich and umami-packed black bean mushroom sauce. This is a simple meal you can prepare by cooking the sauce and then opening a back of silken

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Ingredients

1 lb silken or soft tofu (see notes)
4 small dried shiitake mushrooms (soaked overnight then diced)
1.7 oz oyster mushrooms ( or other mushrooms of choice, roughly chopped or diced)
2 tbsp neutral oil
2 green onions (chopped (white and green parts separated))
1 tbsp minced garlic
1 tbsp black bean garlic sauce (I use Lee Kum Kee’s (see notes))
1/2-1 tsp chili powder (, I used gochugaru)
1 tbsp sugar
1/2 tbsp soy sauce (or more, adjust to taste)
1/2-1 tbsp rice vinegar (adjust to taste)
1 tbsp dark mushroom soy sauce (optional for colour)
1/2 cup mushroom water (from the soaked shiitake or water)
1/2 tbsp chilli oil (optional for heat)
1 tbsp room temp water
1/2 tbsp corn starch
Green onions
Steamed rice (or cooked noodles)