4 dried shitake mushrooms
2.5 c water
2-3 sticks green onion, finely chopped
1 c. canned chick peas, rinse, drain and mash
1 lb medium firm tofu (hold texture, but absorb sauce), slice to bite-sized cubes
2-3 cloves garlic, finely chopped
1" piece ginger, finely chopped
2 tsp szechuan peppercorns - looking to use the red shell, not the black peppercorns
2 Tb szechuan style broad bean sauce
3 Tb chili oil
1 tsp cayenne, optional
1 tsp cane sugar
2 tsp rice vinegar
1 Tb soy sauce
1 Tb dark soy sauce, optional
2 tsp potato starch
1 Tbs water
0. Add mushrooms to water, cover and bring to a boil, cook 10 minutes, then drain, reserving the water for the sauce.
Prep:
1. Finely Chop green onions.
2. Mash 1 c. canned chick peas to crumbly texture.
3. Slice tofu to bite-sized cubes.
4. Cool mushrooms, squeeze excess liquid and remove stalks. Finely chop re-hydrated mushrooms.
5. Finely chop 2-3 cloves garlic.
6. Finely chop 1" piece ginger.
7. Toast for 30 seconds, crush szechuan peppercorns.
Cook:
1. Heat pan over medium heat. Add 3 Tb chili oil, then add crumbled chickpeas and diced mushrooms, sautee for a couple of minutes.
2. Add ginger and garlic, sautee for 2-3 minutes.
3. Add option tsp cayenne, szechuan peppercorns, and broad bean sauce, stir, then add mushroom water.
4. Add 1 tsp cane sugar, 2 tsp rice vinegar, 1 Tb soy sauce, and Optional 1 Tb dark soy sauce. Stir the pan.
5. Make a slurry of 2 tsp potato start 1 Tbs water and add slurry to the pot while stirring.
6. Add tofu and cook for 1 minute.
Plate and garnish with green onions. Serve with side of rice.