Ingredients
Directions
- Soak dried mushrooms in hot water until tender, about 20–30 minutes. Squeeze out excess liquid and reserve ¼ cup plus 1 tablespoon of the soaking liquid.
- In a hot wok, heat oil. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
- Add tofu (cut into strips or cubes) and cook until lightly golden. Cut soaked mushrooms into smaller pieces add it to the wok. Stir-fry for 2–3 minutes.
- Add soy sauce and ¼ cup of the mushroom liquid. Stir well.
- Mix cornstarch with 1 tablespoon of reserved mushroom liquid. Add to the wok and stir until the sauce thickens.
- Remove from heat, garnish with green onion and sesame seeds, and serve.
