Steamed Tofu with Chicken and Mushroom Sauce

Ingredients
1 square soft tofu (bought from tofu stall at wet market)
rinsed and cut into 4
150g minced chicken/pork
3 dried mushrooms – soaked and diced
3 water chestnuts – skinned and diced
1 tbsp each – green peas n carrots
2 shallots – sliced n 1 garlic minced
1 tbsp cornflour mixed with 1 tbsp water
1 stalk spring onion and 1 chilli – both chopped

Seasoning ingredients A
1/4 tsp each – salt, pepper
1/2 tsp hua tio chew/chinese wine
1/2 tsp sesame oil
1/2 tbsp cooking oil

Seasoning ingredients B
1/4 tsp each – salt, pepper, sugar
1/2 tsp cornflour

Combined sauce
125 ml chicken stock
1 tsp abalone sauce
1 tsp sesame oil
1 tsp, oyster sauce, light soy sauce, hua tio chew
1/4 tsp each – salt, sugar, pepper

Method
Marinate tofu (prick tofu with toothpick softly a few times) with Seasoning A for 15 mins in a heat-proof dish.
Marinate chicken with Seasoning B and set aside for 15 mins.
1) Place tofu in a steamer over rapidly boiling water and steam for 10-15 mins.
2) Heat a wok with oil and lightly browned shallots and garlic. Put in diced mushrooms and stir-fry for 1 min. Add chicken and toss until meat changes colour. Put in water chestnut, green peas and carrots and stir-fry for 30 secs.
Pour in combined sauce and bring to boil. Reduce heat and simmer for 2-3 mins. Thickened with cornstarch and sprinkle spring onion and chilli.
3) Pour sauce over hot tofu and serve with rice/porridge.

Ref: https://jessiekoeyskitchen.wordpress.com/page/23/