Directions:

• 1.

  Fill a small pot with water and bring to a boil. Remove from the heat and add the shiitake mushrooms. Soak for 30 minutes, until completely rehydrated. Remove the mushrooms from the water and reserve the soaking liquid. Coarsely chop the rehydrated mushrooms.

• 2.

  Dice the tomatoes and green bell pepper. Stem and chop the white button mushrooms.

• 3.

  In a small bowl, combine the chili garlic paste, black bean with garlic sauce, bean paste, soy sauce, hoisin sauce, and sugar. Stir until smooth.

• 4.

  Dice the tofu into 1-inch (2 ½ cm) cubes.

• 5.

  In a large skillet or wok, heat the olive oil over medium heat. Add the rehydrated shiitake and button mushrooms, bell pepper, and tomato and cook until the pepper and mushrooms have softened slightly, 1–2 minutes.

• 6.

  Add the sauce and cook, stirring occasionally, for 3–4 minutes, until fully combined and fragrant.

• 7.

  In a small bowl, stir together the cornstarch and ½ cup (75 G) of the reserved mushroom soaking water until the cornstarch dissolves.

• 8.

  Add the cornstarch slurry to the pan and cook until the sauce thickens, about 2 minutes. Stir in the tofu and cook until heated through, 2–3 minutes more.

• 9.

  Serve immediately over cooked white rice.

• 10.

  Enjoy!