From thewoksoflife.com

Spicy Hunan Steamed Tofu & Mushrooms

4 servings · 15 min prep · 15 min cook

Ingredients

Ingredients

• 1 pound silken tofu
• salt
• 1 tablespoon vegetable oil
• 2 tablespoons vegetable oil
• 8 ounces oyster mushrooms
• 1/4 teaspoon white pepper
• 1 1/2 tablespoons ginger, minced
• 3 cloves garlic, minced
• 1-4 tablespoons duo jiao salted chili peppers
• 2 scallions
• 2/3 cup hot water
• 1 tablespoon soy sauce
• 1/2 teaspoon granulated sugar

Steps

1. Prepare your 1 pound silken tofu by cutting it in half lengthwise and then slicing it crosswise into ½-inch slices. Use your knife or cleaver to transfer each half of the cut tofu to a large heatproof rimmed plate or shallow bowl (the dish should be deep enough to hold the steaming liquid and 1 tablespoon sauce). Lay the tofu on the plate so the pieces are fanned across either side. Sprinkle a pinch of salt evenly over the tofu.
2. Next, steam the 1 pound tofu. Add 4 cups of cold water to a wok, place the tofu on a steaming rack inside, and cover the wok. (You can set up your steaming apparatus however you'd like. Check out our full article on how to set up a steamer, even without special equipment.)
3. Turn the heat to medium-high. The ⅔ cup water should boil in about 7 minutes. After it has begun boiling, continue to steam for another 3 minutes. A total of 10 minutes.

   10 min

4. When the 1 pound tofu goes into the steamer, heat a skillet over medium-high heat. Add 1 tablespoon of oil to the pan and brown the 8 ounces oyster mushrooms. Season with salt to taste. Let them brown and caramelize, flipping them when they caramelize on one side.
5. When the 1 pound tofu is done, turn the heat off, and carefully pour off the liquid that has pooled at the bottom of the plate. Arrange the caramelized 8 ounces oyster mushrooms over the top. Sprinkle the mushrooms and tofu evenly with ¼ teaspoon white pepper.
6. In a clean saucepan or wok set over low heat, add 2 tablespoons of oil and 1 ½ tablespoons minced ginger. Cook for 1 minute, and then add the 3 cloves garlic and cook for another minute.

   2 min

7. Add 1-4 tablespoons duo jiao salted chilli peppers. Cook for 1-2 minutes. The 1 tablespoon oil should start turning red and fragrant. Next, add the ¼ teaspoon white portions of the 2 scallions. Give it a stir for another 10 seconds, and add ⅔ cup hot water, 1 tablespoon soy sauce, and ½ teaspoon sugar.

   2 min

8. Let the liquid come to a boil, and turn it down to simmer. Stir in the green portion of the 2 scallions, and take the pan off the heat. Immediately spoon the 1 tablespoon sauce evenly over the 8 ounces mushrooms and 1 pound tofu, and serve!

Nutrition

Per serving

kcal

184

protein

8 g

carbs

9 g

fat

14 g

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