Oriental Mushrooms and Tofu in Garlic Black Bean Sauce

Ching He-Huang's selection of exotic mushrooms and bean curd with a spicy sauce makes a fabulous side dish
By Ching-He Huang
Oriental Mushrooms and Tofu in Garlic Black Bean Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the sauce

  • 1 tbsp fermentedsalted black beans
  • 1 tbsp light soy sauce
  • 2 cloves garlic, finely chopped
  • 1 red chilli, seeds removed and chopped
  • 1 tbsp Shaoxing rice wine

For the mushrooms

  • 1 tbsp vegetable oil
  • 60 g oyster mushrooms, sliced
  • 100 g shiitake mushrooms, sliced
  • 100 g fried tofu, cut into 2cm squares
  • 200 ml chicken stock
  • 1 tbsp light soy sauce
  • 1.5 tbsp cornflour

To garnish

  • enoki mushrooms


1. For the sauce: blitz all the sauce ingredients in a food processor but do not process to a smooth sauce - you want to keep some texture to the sauce ingredients.

2. For the mushrooms: heat a wok over a high heat and add the oil. Throw in the mushrooms and tofu and stir fry for less than 1 minute. Add the sauce and stir gently, taking care not to break the tofu.

3. Add the hot stock to the wok and bring to the boil. Season with the light soy sauce. For a thicker sauce, add the blended cornflour and stir well.

4. To serve: garnish with enoki mushrooms on top. Great with roasted turkey slices and garlic baby pak choi.

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