四川的首创家常味主要是用郫县豆瓣酱，食盐和酱油三种调料。这道豆腐肴通常还加上些肉片一块炒制，不过我比较喜欢素食豆腐，所以省略了。辣辣的，咸咸的，下饭很不错。

1. 
   Rinse and drain tofu. Cut into the thick slices. Soak black fungus and mushrooms in water for 10 minutes. Squeeze the water out and cut into smaller pieces. Save the soaking water for use in the recipe. Slice the carrot.
   
2. 
   Heat some oil in a non-stick skillet over medium heat until hot. Lower the heat and pan-fry tofu slices until golden brown on both sides. Drain on kitchen paper towel. Use little oil left in the skillet to stir-fry garlic and hot bean sauce until aromatic. Add in black fungus, mushrooms, carrot slices, scallion chunks and pickled chillies. Stir briefly.
   
3. 
   Return the tofu and pour in the soaking water, rice wine and light soya sauce. Cook over the medium until tofu slices are evenly coated with sauce and flavours have mingled. Season with chicken bouillon and salt. Thicken with starchy solution and drizzle with sesame oil. Serve hot.