Ingredients

• 1 package (14 oz) extra-firm tofu, drained

• 2 tbsp cooking oil

• 1 leek, white part only, cut into 1/4 inch thick rounds

• 1/2 lb small white button mushrooms, stems discarded

• 1/4 lb oyster mushrooms

• 6 fresh shiitake mushrooms, stems discarded

• 1 1/2 tsp cornstarch dissolved in 1 tbsp water

Sauce Ingredients

• 2/3 cup vegetable broth

• 2 tsp black bean garlic sauce

• 2 tsp oyster-flavored sauce

• 1 tsp sugar

• 1/2 tsp sesame oil

Getting Ready 

1. Cut tofu in half horizontally to make 2 pieces, each about 3/4 inch thick.  With a 2-inch biscuit cutter, cut 6 rounds from each half to make a total of 12 rounds.
    
2. Combine sauce ingredients in a bowl.

Cooking

1. Place a nonstick frying pan over medium-high heat until hot.  Add 1 tbsp oil, swirling to coat sides.
    
2. Add tofu and cook, turning once, until golden brown,
   1 1/2 to 2 minutes on each side.  Remove pan from heat.
    
3. Place a wok over high heat until hot.  Add 1 tbsp oil, swirling to coat sides.
    
4. Add leek and all mushrooms; stir-fry for 1 minute.
    
5. Add sauce, reduce heat to low, cover, and simmer until mushrooms are tender, about 5 minutes.
    
6. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
    
7. To serve, arrange tofu in a circle around the edge of a serving plate.  Place mushroom mixture in the center.

Serves 4 to 6

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