Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce

Ingredients

• 2 teaspoons sriracha 
• 1 sprigs cilantro leaves fresh (for garnish)
• 0.3 teaspoon coarse salt 
• 1 tablespoon cornstarch 
• 18  shiitake mushrooms dried
• 2 tablespoons fermented black beans minced
• 2 tablespoons ginger fresh minced
• 3  garlic clove minced
• 1 small leek white green cut into matchstick-size strips ( and pale parts only)
• 3 tablespoons vegetable oil; peanut oil preferred 
• 0.3 teaspoon pepper wild black crushed finely ( pepper)
• 1 tablespoon rice vinegar 
• 2 tablespoons soya sauce 
• 1.5 teaspoons sugar 
• 28 ounce spicy tofu soft drained cut into 1/2-inch cubes
• 1 cup vegetable stock 
• 3 cups water boiling

Equipment

• bowl
• frying pan
• wok
• measuring cup

Directions

1. Place mushrooms in large bowl.
2. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours.
3. Drain.
4. Cut off stems and discard; finely chop caps.
5. Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
6. Heat oil in heavy large wok or nonstick skillet over high heat until very hot.
7. Add mushrooms; stir-fry until browned, about 3 minutes.
8. Add leek; stir-fry until beginning to brown, about 1 minute.
9. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture.
10. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
11. Spoon tofu mixture into serving bowl.
12. Garnish with cilantro and serve.
13. *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.