September 24, 2017
Kickstart your morning with this spicy and scrumptious (and low-carb of course) Asian mushroom sauce with tofu!
1Slice or chop the mushrooms. You want relatively chunky bits - not too small, not too large. Mince garlic and ginger together.
2Preheat a frying pan over medium-high heat (I love my Lodge cast-iron pan). Spread whatever oil you are using, and when the pan and oil are nice and hot, carefully lay the mushroom bits in a single layer. You want the mushrooms to brown, so don't overcrowd the pan. Leave the mushroom alone (don't stir) for 3-4 minutes till one side has browned and shrunk a bit. Flip the mushrooms over with a spatula, and let the other side brown for 2-3 minutes.
3Add chilli flakes, Sichuan peppercorns, minced garlic and ginger to the pan, and cook for a minute or so. Add soy sauce and stir for a few seconds (it should sizzle), until it all starts to smell amazing.
4Dissolve cornstarch or arrowroot in water or stock, and pour it in the pan. Mix, until the water has boiled (shouldn't take long), and the sauce thickened. Reduce heat to a simmer, and let the sauce cook gently for a few minutes. If the liquid evaporates too much, just add more water or stock to bring it back to a nice saucy consistency. Adjust seasoning to your taste.
5Pour the sauce over a good chunk of tofu and any other vegetables you have around. Scatter a few leaves of cilantro / coriander or chopped scallions if you have any.
The sauce is great over homemade tofu. If you are buying tofu, organic "momen" (or medium firm) or silken tofu is best. I don't recommend hard-firmness tofu - it's a bit too tough to eat raw in my opinion. But you can cook slices of hard tofu until crispy in the oven or in another frying pan. That'll be delicious with the sauce. And of course, this will make a lovely lunch or dinner dish as well.