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Chinese   -   Szechuan Bean Curd   adapted from bean banquet

  • 1 Pound Pressed Tofu
  • 6 Dried Shiitake Mushrooms -- soaked
  • 2 Teaspoons Black Bean Miso
  • 2 Tablespoons Peanut Oil
  • 1 Tablespoon Sesame Oil
  • 1 Medium Bell Pepper -- chopped
  • 1 Medium Jalapeno -- chopped
  • 2 Cloves Garlic -- chopped
  • 3 Medium Green Onion -- chopped
  • 2 Tablespoons Fresh Ginger Root -- grated
  • 2 Tablespoons Soy Sauce
  • 2 Teaspoons Chili Paste
  • 2 Teaspoons Cornstarch
  • 1 Teaspoon Brown Szechwan Peppercorn Powder
Directions cut tofo into 1/2 inch cubes. drop into boiling water. allow to boil 1 minute when it returns to boil. drain and set aside. soak mushrooms in 1 cup hot water for 30 minutes. drain and reserve liquid and chop mushrooms. combine oils in wok. saute the peppers, mushrooms and garlic until fragrant. add green onions and ginger and cook for 2 more minutes. add black beans, soy sauce, chili paste, 1/2 cup of mushroom liquid and cook for 4 minutes. blend cornstarch with remaining mushroom liquid and add to wok. add peppercorn powder and bean curd. cook and stir until bean curd has partially absorbed liquid and is heated through.
Serves 6
Time to Make 0:00

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