- 4 tbsp doubanjiang paste (60g)
- 2.5 tbsp black bean paste (50g)
- 2 tbsp mirin or sake (30g)
- 2 tbsp miso paste (40g)
- 2 tbsp sesame oil (28g)
- 2.5 tbsp corn starch (15g)
- 1/2 cup water
- 2 inches of ginger, grated
- 2 large garlic cloves, minced
- 1 package of shimeji mushrooms, cut into small pieces (200g)
- 1 block of firm pressed tofu, crumbled (150g)*
- 4 blocks of soft tofu, cubed (800g)
- 2 green onion tops
- In a small bowl, mix the doubanjian, mirin, miso paste, sesame oil and fermented black bean paste, corn starch and water until combined.
- In a large skillet over medium high heat, sauté the garlic and ginger with a little bit of sesame oil (or water for oil-free) until fragrant.
- Add in the shimeji mushrooms and pressed crumbled tofu until slightly browned.
- Add the sauce and once it begins to lightly boil, add in the tofu and toss gently until the tofu is covered in the thickened sauce.
- Plate on a serving dish and top with scallions and sesame seeds.
- *rehydrated soy bits or meatless beef bits can be used in place of crumbled tofu
- Category: entree
- Method: stove top
- Cuisine: vegan, gluten free, japanese