Beancurd with mixed mushrooms

Steps

1. Soak dried shiitake mushrooms in 1 cup boiling water for 10-20 minutes, covered.
2. Mix ingredients from hoisin to the seasoning in a small bowl. Set aside.
3. Clean and cook the rice.
4. Pan fry the beancurd skin until both sides are golden browned. Shred into smaller pieces. Set aside.
5. In the wok add vegetable oil and sauté ginger until fragrant over high heat.
6. Add shiitake mushrooms, carrot and shimeiji mushrooms and sauté until fragrant and lightly browned.
7. Add the tofu skins and sauce and mix evenly. Add the mushroom water, until it just covers the ingredients.
8. Bring to a simmer then make and add the cornstarch slurry
9. Lastly, taste and season with salt to taste. Turn off the heat and serve.