Vegan Mapo Tofu

cooking.nytimes.com

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

½ cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions at cooking.nytimes.com

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