Serve this vegetarian dish over rice with a dish of chilis in vinegar on the side.
Steps
1
Making the Dish
Ingredients
1 tablespoon oil
5 large garlic cloves, chopped
6 to 8 fresh mushrooms, finely chopped
1⁄4 onion, chopped
2 tablespoons cooking wine
1 tablespoon hoisin sauce
1 tablespoon black bean garlic sauce
1 teaspoon chili garlic sauce, or more to taste
11⁄2 cups vegetable broth
1⁄4 teaspoon ground white pepper
1⁄2 teaspoon white vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 1 tablespoon cold water
1 pound firm tofu, drained and cut into 3⁄4-inch cubes
1 green onion, chopped
Heat the oil in a wok or large heavy skillet over medium heat. Add the garlic and cook, stirring, until the garlic begins to turn golden brown on the edges, 1 to 2 minutes.
Add the mushrooms and onion and cook, stirring, for another 5 minutes, until the onion is soft and translucent.
Add the wine, hoisin sauce, black bean garlic sauce, and chili garlic sauce, and cook for 1 minute.
Add the broth, white pepper, vinegar, sugar, and sesame oil, and bring to a simmer. With the mixture bubbling, stir in the cornstarch mixture and cook, stirring, for 1 minute, until the sauce thickens.
Stir in the tofu and simmer for another 2 minutes, stirring gently. Serve hot, garnished with the green onion, over rice.
