INGREDIENTS:

• 1 block firm tofu
• Scallions

FILLING:

• 3 tablespoon neutral cooking oil
• 3 oz minced pork
• 3 oz minced shrimp
• 2 large dried shiitake mushrooms
• ¼ teaspoon minced ginger
• 1 tablespoon light soy sauce
• ¼ teaspoon sesame oil
• ½ teaspoon cornstarch
• 1 pinch sugar

SAUCE:

• 2 cloves garlic, minced
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1 pinch ground white pepper
• 1 pinch sugar

INSTRUCTIONS:

1. Rehydrated mushrooms, ideally soaking overnight. Keep the soaking water for the sauce.
2. Mix the filling ingredients until well-combined and sticky.
3. Pat tofu dry with paper towels and slice into 1 inch squares.
4. Use a spoon to scoop out the middle and add the filling.
5. Add oil to a pan over medium heat.
6. Place tofu (stuffed side facing down) and fry until lightly brown.
7. Flip and turn the tofu and lightly brown all sides
8. Over low heat, fry garlic until fragrant.
9. Mix the sauce ingredients with 5 tablespoons of the mushroom water.
10. Heat sauce in the pan until it thickens, stirring constantly.
11. Garnish with finely chopped scallions