1teaspoonbalsamic vinegaror Chinese black rice vinegar*
1tablespoonpotato starchor cornstarch
3 – 5tablespoonssoy sauceor tamari or use our homemade soy-free gluten-free soy sauce, see notes below
1teaspoonsugaror other sweetener
2tablespoonscoconut oil or cooking oil
Salt to taste
For gluten-free options:
Swap the Chinese rice wine with a gluten-free cooking white wine or dry Sherry.
Substitute the Chinese black vinegar with balsamic vinegar.
Replace the soy sauce with tamari or our homemade soy-free gluten-free soy sauce.
For soy-free options:
Omit the tofu. Replace it with some chickpea tempehusing our homemade tempeh making method, see notes below. Or you can add more meaty mushrooms like portobello and king oyster mushrooms.
Substitute the soy sauce with our soy-free soy sauce recipesee notes below.
Instructions
Place the shiitake and the woodear mushrooms in a small bowl. Cover with hot water and let soak.
Once rehydrated, cut the woodear mushrooms into small pieces.
Leave the shiitake to continue soaking in the water. We will use this water later in the sauce.
Chop the spring onions. Separate the white and green part.
In a wok or sauté pan, heat 2 tablespoons of oil on medium temperature.
Add the ground cloves (or Szechuan peppercorns), the star anise and the dried red chilli. Roast for about 20 seconds. This will flavour the oil.
Next add the ginger-garlic paste, chilli paste and white part of the spring onions. Stir fry for another minute.
Add in the tofu pieces. Stir fry until tofu is slightly crispy on all sides (about 10 minutes).
Add a little of the shiitake water if the tofu is sticking to the pan.
Add the carrots and stir fry for about 3 minutes. Add the tomato puree and continue to sauté for 2 – 3 minutes.
Next add the courgette and bell peppers. Stir fry for another minute.
Add the Shaoxing wine, balsamic vinegar, a little of the shiitake water and the sugar.
Dilute the potato starch in the rest of the shiitake water. Add this mixture to the pan and stir immediately. The sauce will thicken quickly.
Add more water if required to make more sauce.
Add the soy sauce (3 – 5 tablespoons depending on taste and colour).
Add the bean sprouts and the rehydrated chopped woodear mushrooms.
Lastly adjust salt to taste if necessary (or use more soy sauce).
Garnish with the remaining green spring onions and serve over rice or noodles.
Video
Notes
*These ingredients can be found at any Asian store and some regular stores or onlineHomemade ginger-garlic paste - https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/ Homemade soy-free gluten-free soy sauce substitute - https://veganlovlie.com/soy-sauce-substitute-recipe-for-soy/ Homemade Tempeh - https://veganlovlie.com/how-to-make-tempeh-easy-method/Link to original recipe - Szechuan Vegetables and Tofu - https://veganlovlie.com/szechuan-vegetables-tofu-one-pan-recipe/