Ingredients
The following ingredients have 4 Servings
- 1/2 ounce dried porcini mushrooms
- 1 1/2 cups boiling water
- 5 tablespoons canola oil, divided
- 6 ounces button mushrooms, quartered
- 1/3 cup vegetable broth
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- One 2-inch long piece of ginger, peeled and minced
- 1 tablespoon corn starch dissolved in 2 tablespoons warm water
- 1 package firm silken tofu, cubed
- 2 tablespoons spicy bean paste (mine came in a mini toothpaste-esque tube—it looks like a thicker, lighter Sriracha)
- 1 tablespoon sesame oil
- Brown rice
- Chopped fresh chives
Instruction
- Stick the dried mushrooms in heatproof bowl and cover with the boiling water. Place a paper towel directly onto the top of the water, covering the whole top of bowl, to keep the mushrooms submerged. Let sit until rehydrated, about 10 minutes.
- Meanwhile, heat 2 tablespoons canola oil in a pan. Add button mushrooms and fry, stirring often, until well browned, 6 to 10 minutes. Set aside.
- Whisk together vegetable broth, bean paste, and soy sauce. Set aside.
- Retrieve rehydrated 'shrooms! Drain well, removing any stemmy or super-tough bits. Give them a rough chop and then add to the fried 'shrooms pile.
- Heat remaining 3 tablespoons canola oil in a large sauté pan over medium heat. Add garlic and ginger, pushing the mess around for a minute or two with a wooden spoon, until fragrant. Add the cubed tofu and vegetable broth mixture, and then simmer for another one to two minutes.
- Add corn starch and cook for another minute, while the sauce bubbles and thickens. Stir in mushrooms.
- Remove pan from heat, and stir in the sesame oil. Scoop a big ol' heap of the tofu/mushroom/saucy mixture over a bowl of rice, then top with a sprinkling of scallions.
