A Chinese vegetarian dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 30 min

Organic sourcing

Tofu and mushrooms are key to flavor and texture here; both have modest pesticide use, so organic can enhance taste. Spring onions are on the Dirty Dozen — buy organic.

Ingredients

• 500 g firm tofu
• 200 g shiitake mushrooms
• 2 tbsp vegetable oil
• 2 cloves garlic
• 1 tbsp ginger
• 2 tbsp chili bean paste
• 1 tbsp fermented black beans
• 1 tsp ground Sichuan peppercorns
• 2 cups vegetable stock, ideally homemade
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 spring onions
• 2 tbsp sesame oil

Method

1. Drain the tofu and cut it into 2 cm cubes. Set aside.
2. Clean and slice the mushrooms thinly. Mince the garlic and ginger.
3. Heat oil in a wok over medium heat. Add garlic and ginger, and stir-fry until fragrant.
4. Add the mushrooms to the wok and cook until softened.
5. Stir in the chili bean paste, fermented black beans, and ground Sichuan peppercorns. Cook for 1 minute.
6. Add the tofu cubes and gently mix, taking care not to break them.
7. Pour in the vegetable stock and soy sauce. Bring to a simmer.
8. Mix the cornstarch with a little water to make a slurry, then add it to the wok to thicken the sauce.
9. Slice the spring onions and add them to the dish. Drizzle with sesame oil before serving.

Notes

• For extra spice, add a chopped chili with the garlic.
• Serve with steamed rice for a complete meal.
• Use firm tofu to prevent crumbling during cooking.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Chinese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.