Chef’s Nectar,” Shiitake Mushrooms with Silken Tofu in Black Bean Sauce”


Shiitake with tofu

“Shiitake mushroom are one of the specialty ingredients which is very nutritious and have the special appearance in the oriental dishes, available dry and fermented in the Asian market and in any grocery stores in the metros.”

Ingredients for making the Shiitake

  • 18 dried shiitake mushrooms
  • 3 cups boiling water
  • 1 tbsp cornstarch
  • 1 cup vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 1/2 tsp sugar
  • 1/4 tsp coarse salt
  • 3 tbsp peanut oil
  • 1 small leek (white and pale green parts only), cut into matchstick-size strips
  • 1/4 cup Asian fermented black beans,* minced
  • 2 tbsp minced fresh ginger
  • 3 garlic cloves, minced
  • 2 tsp chili-garlic sauce
  • 1/4 tsp finely crushed Sichuan peppercorns (wild pepper), or coarsely crushed black pepper
  • 2 14-ounce containers soft tofu, drained, cut into 1/2-inch cubes
  • Fresh cilantro sprigs (for garnish)
  • 2 tbsp assorted bell peppers (red,yellow & green)

Method of making the Shiitake Mushroom with tofu

  • Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain the excess water squeeze gently to remove the moisture and keep the caps.
  • Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
  • Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add Diced tofu toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
  • Spoon diced tofu into the mushroom caps into serving dish. Garnish with cilantro and assorted bell peppers pour rest of the sauce on the top of the mushrooms.
  • Served hot with steam or sticky rice.

Please Note

  • Available in the Asian markets and specialty foods stores in the oriental foods section of some supermarkets.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: