This is one of the first Chinese dishes I learned to make. I was still a kid and had just picked up Martin Yan’s Culinary Journey Through China, and though I didn’t really care for tofu at the time, I wanted to acquire a taste for it. This is the dish that did it.
Browning the tofu long enough to create a crispiness on the outside and spongy texture on the inside is key, so don’t rush this stage of the recipe. If you do it right, the browned tofu absorbs the savory, salty black bean sauce perfectly.
1 package extra firm tofu
2/3 cup chicken broth
2 teaspoons black bean garlic sauce
2 teaspoons oyster flavored sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
2 teaspoons vegetable oil
1 green onion, sliced
1/2 pound white or cremini mushrooms, halved
1/4 pound oyster mushrooms, halved
6 shiitake mushrooms, halved
1 teaspoon cornstarch dissolved in 1 tablespoon water
1. Cut tofu in half horizontally to make 2 pieces. Slice each of these halves into six rectangular pieces to make a total of 12 slices of tofu.
2. Combine the chicken broth, black bean garlic sauce, oyster flavored sauce, sugar and sesame oil in a bowl to make the sauce.
3. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add the tofu and cook, turning once, until golden brown, 2 to 3 minutes on each side. Remove tofu and set aside.
4. Add the remaining 1 tablespoon oil, swirling to coat sides. Add the mushrooms and stir-fry for 1 minute. Add the sauce, reduce heat to low, and cover, then simmer until the mushrooms are tender, about 5 minutes. Add the cornstarch solution and cook, stirring, until sauce boils and thickens.
5. To serve, arrange the tofu in a circle around the edge of a serving plate. Place the mushroom mixture in the center and garnish with green onions.