Serves 2–4

This recipe can easily be doubled to serve as a main dish for 4 people.

4 dried mushrooms

¼ cup reserved mushroom soaking liquid

⅔ cup fresh mushrooms

½ cup chicken broth

1½ tablespoons oyster sauce

1 teaspoon Chinese rice wine or dry sherry

2 tablespoons oil for stir-frying

1 garlic clove, minced

1 cup baby carrots, halved

2 teaspoons cornstarch mixed with 4 teaspoons water

¾ pound pressed tofu, cut into ½-inch cubes

• Soak the dried mushrooms in hot water for at least 20 minutes. Reserve ¼ cup of the soaking liquid. Slice the dried and fresh mushrooms.

• Combine the reserved mushroom liquid, chicken broth, oyster sauce, and rice wine. Set aside.

• Add oil to a preheated wok or skillet. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for 1 minute, then add the mushrooms and stir-fry.

• Add the sauce and bring to a boil. Give the cornstarch-and-water mixture a stir and add to the sauce, stirring quickly to thicken.

• Add the tofu cubes. Mix everything together, turn down the heat, and simmer for 5–6 minutes. Serve hot.

Pressed Tofu

With most of the moisture removed, pressed tofu is one of the few types of bean curd that doesn't require draining or soaking before cooking. Its firm texture means it holds its shape, making it an excellent choice for braising and grilling. For a different flavor, try boiling pressed tofu in your favorite tea with sugar.