Tofu with Chile Sauce

Ingredients

• 14 oz extra-firm tofu, cut into thin slices
• 1 Tbsp dark soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp Shaoxing rice wine
• 1 Tbsp cornstarch
• 15 oz canned straw mushrooms, rinsed and drained
• 1 oz dried wood ears, soaked and cut into small squares
• 5 oz onion, cut into squares
• 4 oz green bell pepper, cut into squares
• 3 oz carrots, sliced on the diagonal
• 2 Tbsp neutral oil
• 3 cloves garlic, finely chopped
• 3 Tbsp chile sauce
• 1 Tbsp Shaoxing rice wine
• 1 Tbsp toasted sesame oil
• 1 tsp salt
• 1/2 tsp sugar

Directions

1. Toss tofu with dark soy sauce, sesame oil, rice wine, and cornstarch; let stand 15 to 30 minutes.
2. Heat oil in a wok until very hot. Add garlic and tofu; stir-fry 3 to 4 minutes. Add straw mushrooms, wood ears, onion, green pepper, and carrots. Cover and cook 3 minutes.
3. Uncover, add chile sauce, rice wine, sesame oil, salt, and sugar. Toss well and serve.