Instructions
Hydrate the Umami
Soak dried shiitakes in hot water for 30 minutes. Reserve the soaking liquid! Squeeze mushrooms dry and mince finely to create a ground-meat texture.
Build the Sauce Base
Heat oils and sauté garlic and fresh chilies until fragrant. Add minced mushrooms and brown for 3 minutes.
Stir in doenjang, soy sauce, vegan oyster sauce, and sugar to form a thick paste.
Simmer and Thicken
Add 1/2 cup of reserved mushroom water to the paste and bring to a simmer. Gently fold in tofu cubes. Simmer for 3-5 minutes. Slowly pour in the cornstarch slurry, stirring gently until the sauce becomes thick and glossy.
The Finish
Turn off the heat. Serve over steaming white rice. Garnish generously with chopped green onions and a drizzle of toasted sesame oil for that final aromatic hit.
Chef's Notes
Texture Control
Use silken tofu for a traditional, melt-in-your-mouth feel, or firm tofu if you prefer a heartier bite that holds its shape.
Make Ahead
The concentrated paste from Step 2 can be refrigerated for up to a week. Just add water and tofu when you're ready to eat!