Tofu with Dried Shrimp and Shiitake Mushrooms (海米香菇豆腐羹)

Soften the dried shiitake mushrooms by immersing them in hot or warm water (anywhere from 15 minutes up to 1 hour). Soften the 1 tablespoon of dried shrimp by immersing them in a small bowl of water or Chinese Shaoxing cooking wine for about 15 minutes.

While softening the dried shiitake mushrooms and shrimp, prepare the other ingredients. Mince the ginger and slice the green onion into small pieces. Add 3 tablespoons of water to the 1 tablespoon of starch to make starch water.

When the dried shiitake mushrooms and shrimp are ready, chop them into small pieces (make sure to first remove the stem from shiitake mushrooms ). Then heat a well-seasoned skillet or non-stick pan under medium-high heat. When the skillet is getting hot, add the 1 tablespoon of sesame oil. When the sesame oil becomes warm, add the soft tofu. Use a wooden spoon or spatula to keep pushing and mashing the tofu into small pieces and cook the tofu for about 3 minutes.

Then add the rest of the ingredients except the sesame oil and starch water. This includes the chopped dried shiitake mushrooms, chopped shrimp, minced ginger, sliced green onions, 1/4 cup of water or stock, 1/2 teaspoon of kosher salt, 1/2 teaspoon of dark soy sauce, and 1/2 teaspoon of sugar, stirring to combine.

Keep tossing and stirring for another 3 to 5 minutes until everything is cooked through and integrated. Then add some starch water, one teaspoon at a time, to thicken the liquid a bit (make sure to stir and mix the starch water before pouring). Drizzle the last 2 teaspoon of sesame oil and turn off the heat. Transfer to a plate or bowl and enjoy while warm.