12 oz firm tofu, drained
13 dried Chinese winter mushrooms (shiitake mushrooms)

Sauce
1 tsp sugar
1 tsp cornstarch
1/2 tsp roasted sesame oil
1 Tbsp Shaoxing rice wine
1 Tbsp light-colored soy sauce

Cut the drained tofu into strips. Soak the dried mushrooms in boiling water for 30 minutes, then drain, reserving the soaking liquid, and squeeze out any excess water. Remove and discard the stems. Cut caps in half.

Heat non-stick wok over high heat. Stir-fry the mushrooms for 35 seconds, adding a splash of water if necessary to keep the caps from sticking, then add 125 ml (1/2 cup) of the reserved liquid and bring to the boil.

Add the tofu, salt, sugar and rice wine to the wok, and stir very gently to blend well. Braise for 2 minutes, making sure there is enough liquid to prevent the tofu from sticking to the wok. Combine the cornflour and soy with enough of the reserved liquid to make a paste. Add to the sauce and simmer to form a clear, light glaze.

Sprinkle with the sesame oil.