Bean Curd With Black Mushrooms In Oyster Sauce

Directions

1. Rinse tofu lightly and drain; trim off any hard edges. Wrap in paper towels or possibly clean dish towel and weight with skillet or possibly cans. Set aside for 30 min to press out excess liquid. Unwrap and slice in half horizontally, holding cleaver parallel to work surface. Cut each piece diagonally to create triangles.
2. Soak dry mushrooms in warm water to cover for 20 min. Remove and throw away stems, and cut caps in half. Set aside 1/4 c. strained soaking liquid for sauce.
3. Heat a wok, add in oil and heat to 375 degrees. Add in tofu triangles, a few at a time, and deep-fry till golden, turning once; using a slotted spoon, remove and drain. Repeat till all tofu is fried. Drain off oil reserving 1 Tbsp..
4. In a bowl combine sauce ingredients, whisking till sugar dissolves. Reheat wok, add in reserved Tbsp. of oil and heat till very warm. Add in scallions and mushrooms, and stir-fry till fragrant, about 10 seconds. Add in sauce and bring to a boil. Add in tofu and heat. Stirring constantly, gradually add in sufficient cornstarch mix for sauce to thicken; stir in sesame oil and toss lightly. Transfer to a warmed platter and serve immediately.
5. This recipe yields 4 to 6 servings, as part of a Chinese-style dinner.
6. Cuisine: "Chinese"