Dong Gu Tofu

Here's a favorite. Whipped the sauce together last night to accompany brown rice, tofu and a bag of Trader Joe's frozen veggies, but the original recipe with mushrooms and scallions is delish. Especially with the variety pack of mushrooms so you get some of the oyster and shittakes in there for a deeper flavor. I think I added fresh broccoli to the mix once before too, which was also complimentary.
Recipe came from what's for eats website.

Dong Gu Dofu

(Chinese tofu with mushrooms)

Yield: 4-6 servings

INGREDIENTS	PREP	AMOUNT
Water or stock		1/2 cup
Soy sauce		1/4 cup
Hoisin sauce		2 Tbsp
Hot bean paste (chile paste)		2-3 tsp
Sugar		2 tsp
Rice wine		2 Tbsp
Salt		to taste
Cornstarch		1 Tbsp
Oil		2-3 Tbsp
Scallions	sliced into 1/4" pieces on the diagonal	3-4 each
Mushrooms, fresh	quartered	1 cup
Mushrooms, shiitake, dried	soaked in hot water, destemmed, cut in strips	4-6 each
Tofu, firm	cubed	2 lbs

METHOD

Basic Steps: Mix → Stir fry → Simmer

1. Mix together the first set of ingredients to make your sauce. Adjust seasoning to your taste.
2. Heat the oil over high flame in a wok or large pot. Add the scallions and stir fry till just heated through. Add the mushrooms and continue to stir fry 2-3 more minutes.
3. Reduce heat to low, give the sauces a good stir and add to the mushrooms and scallions. Stir in well and bring to a simmer to thicken. Fold in the tofu gently and let simmer till heated through. Add a little stock or water if the sauce becomes too thick. Serve with rice.

*I use low-sodium tamari instead of soy sauce and cut the sugar back to a pinch. I usually omit the extra salt too. Red chili paste is, in this house, always sambal oelek, a.k.a. The Rooster.