How to make it

1. Slice the Tofu into 1.5 cm square pieces but still remain as a complete block, transfer to a heatproof plate. Season the tofu with Shaoxing rice wine, pinch of salt, pinch pf ground white pepper. Place the plate on a steamer rack in a wok filled with water. Cover with a tight-fitting lid and steam over medium heat for 8 minutes.
2. Meanwhile, prepare the mushroom by trimming the enoki mushrooms and pulling them apart to separate them. Slice the shiitake mushrooms and tear the oyster mushrooms into thick pieces.
3. Put a wok on to high heat, when smoking add the rapeseed oil and the garlic, ginger, allow it to sizzle for a few seconds before adding the shiitake mushrooms- allow to cook for one minute.
4. Add the oyster mushrooms allow to cook for 30 seconds before adding the sauce. Bring to the bubble and add in the enoki mushrooms, stir in, take off the heat and set aside.
5. Remove the steamed tofu from the wok, pour over the mixed mushroom and drizzle some pure sesame oil, serve immediately with steamed Jasmine rice.