Ingredients
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For Sauce
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2 tablespoons (30 ml) Soy Sauce
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2 tablespoons (30 ml) Rice Wine Vinegar
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3 tablespoons (48 g) Tomato Paste
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½ tablespoons (24 g) Black Beans
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1 to 2 teaspoons Sriracha
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½ teaspoon Red Pepper Flakes
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3 cloves Garlic
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2 to 3 teaspoons grated fresh Ginger
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1 teaspoon Agave Nectar
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1 cup (235 ml) Water
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¼ cup (60 ml) White Wine
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8 Shiitake Mushrooms
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2 packages (12 ounces, or 336 g each) firm Tofu
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Before Serving
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3 tablespoons (24 g) Cornstarch
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1 medium-size head Broccoli
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1 tablespoon (15 ml) Sesame Oil
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For Serving
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Steamed Rice
Directions
This is one of my favorite Chinese dishes. You can make it as mild or spicy as you like. Silken tofu has a custard-like texture and is the main focus of this dish. If you don’t like that silky texture, feel free to use soft or firm tofu instead. You can usually find black bean garlic sauce in the international food aisle of most large grocery stores.
Steps
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1
Done
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To make the SauceCombine all the sauce ingredients and store in an airtight container in the refrigerator. Store the cut-up mushrooms, tofu, and broccoli in separate airtight containers in the refrigerator. |
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2
Done
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In the MorningCombine the sauce, mushrooms, and tofu in the slow cooker. Cook on low for 7 to 9 hours. |
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3
Done
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About 45 to 60 minutes Before ServingTurn up the slow cooker to high. Make a thickener by mixing the cornstarch with some of the sauce from the slow cooker in a small cup, then add it back to the slow cooker. When the sauce is thickened, add the broccoli and cook until bright green. Right before serving, stir in the sesame oil. Serve over steamed rice. |
