Pre-soak dried shitake mushrooms and soy protein in 3-5 cups of water until softened. Then squeeze out water from the mushroom and soy protein then slice it into small cubes.
Pour in a little amount of water (2.5 cups) into the blender, add the pre-drained and rinsed black beans, and blend it until it becomes mushy and grayish black, set aside.
In a pot over medium heat, preheat oil and first sauté ginger. After 15 seconds, add garlic, and onions and cook until translucent.
Then add soy protein and sauté for 3 mins. Note: Once you pre-soak the magic meat it will expand, just squeeze the water out then slice it into specified cuts.
Add shitake mushrooms, and continually sauté for 5 minutes Note: Dried mushrooms will expand once soaked in water, after soaking squeeze out water and then slice into specified cuts.
Next, add tofu and sauté for 3 minutes, then add blended baked black beans to the pot and mix until combined. Add 1 cup of water in the blender to wash out the remaining black beans and add it to the pot.
Add chili peppers and cover the pot for 5 minutes or until it simmers.
Add vinegar, salt, pepper, mixed and cover for a while.
Season to taste.
Best served with rice