Ingredients

For the Mushrooms and Tofu:

• 2/3 cup dried wood ear mushrooms
• 1 lb. firm tofu

For the Sauce:

• 1 1/2 tsp. dark soy sauce
• 1 1/2 Tbsp. light soy sauce
• 1 1/2 Tbsp. oyster sauce, or vegetarian oyster sauce
• 3/4 tsp. sugar
• 3/4 tsp. table salt
• 1/4 cup Shaoxing wine
• 1/2 cup water
• 1 1/2 Tbsp. cornstarch

For the Rest of the Dish:

• 4 Tbsp. neutral oil, divided
• 2 cloves garlic, minced
• 2 slices fresh ginger, each 1/8-inch thick
• 1 star anise
• 1 red chili pepper, deseeded and thinly sliced, optional
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 green pepper, seeded and cut into 1-inch pieces, or 2 long hot green peppers or Anaheim peppers
• 3 scallions, white parts separated from the green parts and cut on the diagonal into 2-inch lengths
• 1 Tbsp. water
• 1 Tbsp. Shaoxing wine

Directions

1. Prepare the Mushrooms and Tofu: In a medium bowl, cover the wood ear mushrooms with enough water to cover by 2 inches and soak for at least 2 hours or until rehydrated. Rinse them to remove any grit or dirt. Drain and cut the mushrooms into bite-size pieces. Drain the tofu and pat it dry. Cut it crosswise into 1/2-thick rectangles, then cut each rectangle into 4 triangles.
2. Make the Sauce: In a small bowl, combine the water, wine, cornstarch, oyster sauce, light soy sauce, dark soy sauce, sugar, and salt. Mix well and set aside.
3. Pan-Fry the Tofu: Heat a wok over medium-high heat until lightly smoking. Add 3 tablespoons of the neutral oil and swirl it around the wok to coat the surface. Carefully add half of the tofu pieces in a single layer and fry for 4 minutes on the first side until golden brown. Use a thin spatula to carefully flip the tofu pieces and fry on the other side for another 4 minutes. Transfer the tofu to a plate. Repeat.
4. Assemble the Dish: Over medium heat, add the remaining tablespoon of oil along with the ginger slices and star anise. Toss quickly for 20 seconds, then add the white part of the scallions and stir fry for another 30 seconds. Add the wood ears, garlic, peppers, and 1 tablespoon water. Stir fry for 2-3 minutes until the peppers are tender but still have a fresh crunch. Increase the heat to medium-high and add the Shaoxing wine around the perimeter of the wok.
5. Stir the sauce to make sure the cornstarch is well incorporated into the liquid. Add the sauce to the wok and bring it to a simmer. Let the sauce thicken until coats the back of a spoon. (If it’s too thick, add a splash of water.) Stir in the tofu and add the green parts of the scallions. Mix until the tofu and vegetables are evenly coated in sauce and the scallions are wilted. Serve.

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