Name: Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce
Yield: Makes 6 servings
Ingredients: 18 dried shiitake mushrooms; 3 cups boiling water; 1 tablespoon cornstarch; 1 cup vegetable broth; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 1/2 teaspoons sugar; 1/4 teaspoon coarse salt; 3 tablespoons peanut oil; 1 small leek (white and pale green parts only), cut into matchstick-size strips; 2 tablespoons Asian fermented black beans,* minced; 2 tablespoons minced fresh ginger; 3 garlic cloves, minced; 2 teaspoons chili-garlic sauce*; 1/4 teaspoon finely crushed Szechuan peppercorns (wild pepper),* or coarsely cracked black pepper; 2 14-ounce containers soft tofu, drained, cut into 1/2-inch cubes; Fresh cilantro sprigs (for garnish)

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Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean SaucePornchai Mittongtare

Beefy shiitake mushrooms stand in for the standard ground pork in this version of ma po tofu. What to drink: The bit of heat here calls for a spicy white wine with ripe fruit and crisp acidity, such as a Riesling from Alsace or Germany's Rheingau.

Recipe notes

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