Mushrooms with Chinese Black Bean Sauce

This recipe comes from the fabulous Moosewood Resturant Cooks at Home.  We got this cookbook a few years ago from the Grabs.  It has been well-loved.  I haven't try this particular dish, but it sounds quite good to me.  Not sure when I'll make it, but it will happen this week.  I'll report back in the comments about how it goes.  The cookbook suggests that  it takes 40 minutes to prepare.  Also, it should look something like the picture above sans the super hot red peppers (unless you're feisty and decide to add them).

2 cups water

10 dried shiitake mushrooms

1/4 cup vegetable oil

2 tofu cakes, cut in 1-inch cubes

SAUCE

1/4 cup dry rice wine

1 tbs molasses

1.5 tbs white vinegar

1 tbs soy sauce

1 tsp cornstarch

1 cup soaking liquid from mushrooms

3 garlic cloves, minced

3 tbs Chinese fermented black beans, rinsed and chopped

1.5 lbs fresh mushrooms, sliced

1 red or green bell pepper, thinly sliced

chopped scallions

1. Bring the water to a boil


2. Place the shiitake in a heatproof bowl, cover with boiling water and set aside for 10 minutes


3. Prepare all remaining ingredients and put them in easy reach


4. Heat the oil in a skillet


5. Add a third of the tofu and stir-fry for about 3 minutes, until lightly golden


6. Drain on paper towels


7. Follow the same process for the remaining tofu


8. Remove skillet from heat


9. Drain the shiitake, reserving the liquid


10. Cut off and discard the tough stems and thinly slice the caps


11. Combine the sauce ingredients in a small bowl


12. Return the skillet to heat


13. Add the garlic and black beans to the remaining oil and stir fry for 1 minute


14. Add the fresh mushrooms, peppers and shiitake and continue to stir fry until tender, about 5 minutes


15. Add 1/4 cup of shiitake liquid if needed to prevent scorching


16. Stir in the sauce and heat to a simmer


17. Add the cooked tofu and gently reheat to a simmer


18. Serve immediately with rice, topping with chopped scallions