Spicy Hunan Steamed Tofu & Mushrooms

Ingredients

• Tofu

  Soft, prepared with calcium sulfate and magnesium chloride (nigari)

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Mushrooms

  Oyster, raw

  227g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chili peppers

  Green, canned

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Water

  Plain, clean water

  ⅔ cup or 158g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Ginger root

  Raw

  1 ½ tbsp or 9g

• Chili sauce

  Peppers, hot, immature green, canned

  4 tbsp or 60g

Directions

1. Prepare your silken tofu by cutting it in half lengthwise and then slicing it crosswise into 1/2-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 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 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 water should boil in about 7 minutes. After it has begun boiling, continue to steam for another 3 minutesa total of 10 minutes.
4. When the tofu goes into the steamer, heat a skillet over medium-high heat. Add 1 tablespoon of oil to the pan and brown the oyster mushrooms. Season with salt to taste. Let them brown and caramelizeflipping them when they caramelize on one side.
5. When the 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 oyster mushrooms over the top. Sprinkle the mushrooms and tofu evenly with 1/4 teaspoon white pepper.
6. In a clean saucepan or wok set over low heat, add 2 tablespoons of oil and 11/2 tablespoons minced ginger. Cook for 1 minute, and then add the garlic and cook for another minute.
7. Add the duo jiao salted chilli peppers. Cook for 1-2 minutes. The oil should start turning red and fragrant. Next, add the white portions of the scallions. Give it a stir for another 10 seconds, and add 2/3 cup hot water, 1 tablespoon soy sauce, and 1/2 teaspoon sugar.
8. Let the liquid come to a boil, and turn it down to simmer. Stir in the green portion of the scallions, and take the pan off the heat. Immediately spoon the sauce evenly over the mushrooms and tofu, and serve!
9. Recipe by: Kaitlin (source: https://thewoksoflife.com/steamed-tofu-mushrooms-hunan-spicy/)

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