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Put the mushrooms in a bowl and cover with boiling water, then set aside to cool completely. Chop the shiitake mushrooms finely, then cut the black fungus into
pieces. Reserve with liquid.
Pour the oils into a large pan set over a moderate heat and fry the onion, garlic and ginger for 5 minutes, until softened. Add the chopped shiitakes and cook for a further 5 minutes.
Pour in the Shaoshing, sauces, vinegar and reserved mushroom liquid. Once simmering, mix in both types of tofu, peanuts and the Szechuan pepper, stirring to
break up the silken tofu. Serve with sliced shallots and rice.