Home-style tofu with mushrooms, spinach, and fermented black beans from Serious Eats

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Notes about this recipe

  • susan_kvp8gz on April 10, 2026

    Next time I will use more spinach, or make with bok choy or Napa cabbage.

  • ellabee on February 27, 2017

    Made with several changes: Dredged tofu in cornstarch-salt mixture before frying (per a similar Serious Eats recipe); would do again because the contrast of crispy outer crust of tofu and the unctuous sauce and greens is part of the dish's appeal. Used napa cabbage instead of spinach, so stir-fried it following the garlic-bean sauce addition, before adding broth. Removed veg with spider before thickening sauce, re-combined on the plate: rice, bean curd (cut into bite-size cubes), veg, sauce.

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