Steamed Tofu and Mushroom with Fermented Tofu Sauce

Ingredients: (serves 4)
450g Fresh Tofu (about 5 pieces, sliced lengthwise)
40g Chinese Black Shitake Mushroom (get those with long stems/legs, pre-soaked with 2 pc lump sugar for at least 3 hours)
25g Skinned Peanuts (diced and toasted pre-use)
1 pc Fermented Tofu
2 cloves Garlic (finely chopped)
2 slices Ginger (finely chopped)
2 tbsp Light Soy Sauce
2 tbsp Brow Sugar
2 tbsp Vegetable Oil

Method:

1. Cut the stems of the mushrooms and keep for use, do not throw them away; slice the mushrooms horizontally to get 2 or 3 slices from each mushroom. Arrange tofu slices and mushroom on a plate. (preferably, mix the tofu and mushroom slices with some extra salt and sugar before arranging on plate.)

2. Steam the tofu and mushroom for 20-25 minutes over high heat.

3. Meanwhile, brown the mushroom stems with 1 tbsp brown sugar in a small sauce pan. Add garlic, ginger and vegetable oil and stir-fry until fragrant.

4. Mix fermented tofu, light soy sauce and sugar in a bowl with some water, add in the sauce pan, simmer over low to medium heat to bring to boil. Keep stirring for the meantime.

5. Upon boiling, stir in toasted peanuts, turn off heat immediately, mix well and pour on top of steamed tofu and mushroom. Done, serve hot or warm.