Makes 4 portions
If you can't find oyster mushrooms, you can use any mix of mushrooms that are available. For the cornstarch slurry, combine about 1 tbsp cornstarch with 2 tbsp water. You may not use it all; add it slowly to avoid a gummy sauce.
- 3/4 tsp Sichuan pepper
- 1/2 tsp red pepper flakes
- 2 tbsp vegetable oil
- 1 tbsp chili bean paste
- 1 scallion, minced
- 1 tsp minced ginger
- 2 garlic cloves, minced
- 4 oz oyster mushrooms, cut into bite-size pieces
- 4 oz button mushrooms, quartered
- 1 1/2 tsp Shaoxing wine or sherry
- 2 tbsp light soy sauce, not low-sodium
- 1 lb silken tofu, 1/2-in dice
- Salt, as needed
- Cornstarch slurry, as needed
- 1 green onion, sliced
- 1 garlic clove, thinly sliced
In a skillet over low heat, fry the Sichuan pepper and red pepper flakes in the oil until lightly browned, 30 seconds to 1 minute. Strain the oil into a wok or large sauté pan and discard the solids.
In the flavored oil over medium heat, cook the chili bean paste, green onions, ginger, and garlic until fragrant, about 20 seconds. Add the mushrooms and stir-fry until they have shrunk in size by about half and stop exuding moisture as they cook, about 6 minutes.
Add the wine and soy sauce. Carefully place the diced tofu over the cooked mushrooms in the wok, sprinkle with salt, cover with a lid, and simmer gently for 3 minutes.
Very gently mix the tofu with the mushrooms, and thicken slowly with the cornstarch slurry until the sauce is thick enough to coat the back of a spoon. Bring the liquid to a simmer before adding more slurry. Adjust seasonings as needed. Serve in a bowl and garnish with the sliced green onion and garlic.