1 16-oz package firm tofu, drained and cut into 1-inch cubes
1 1/2 teaspoons sesame oil
3 teaspoons thin soy sauce
1/4 teaspoon freshly ground black pepper
1 tablespoon minced ginger
For the sauce:
1/3 cup chicken stock
2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons canola oil
1 tablespoon minced garlic
1 1/2 cups sliced mushrooms (you can use a combination of your favorites, I used shiitake here)
2 tablespoons thinly sliced scallions
chopped hot red pepper (which I didn’t use because they didn’t want it spicy today)
Marinate tofu cubes in the sesame oil, soy sauce, pepper and ginger for half an hour, stirring every now and then to redistribute flavors.
Mix stock with soy sauce, cornstarch and sugar in a bowl.
Heat oil in a large skillet or wok over medium-high heat. Add garlic and stir-fry until just beginning to color. Add mushrooms, increase heat to high, and stir-fry 4-5 minutes or until mushrooms are just cooked through. Give the stock mixture another stir and add to the skillet, stirring. Decrease heat to medium and gently fold in tofu cubes until well-coated with the sauce. Adjust seasonings and serve hot, sprinkled with scallions and hot red pepper.
Note: vegetable or other stock may be substituted for the chicken stock