Makes 4 servings

7 large dried shiitake mushrooms
¾ cup boiling water
1 16 oz container soft tofu
2 Tb vegetable oil
2 slices of fresh ginger
4 scallions, sliced, white and green separated
1/8 tsp crushed hot red pepper
8 oz fresh white button mushrooms, slices
¼ tsp salt
1 Tb dry sherry
1 tsp sugar
¼ pound snow peas, strings removed, cut into lengthwise thirds

In a medium heatproof bowl, cover the dried mushrooms with the boiling water; let stand until softened, about 15 minutes. Cut off and discard the stems (or toss them in a Ziploc bag and put them in the freezer to use in a stock later). Slice the mushroom caps. Strain the soaking liquid through a paper towel lined sieve or a coffee filter, reserving the liquid. Drain the tofu. Cut it lengthwise into 4 slices, then cut each piece into 4 pieces.

In a wok (or a skillet will work just as well), heat the oil over high heat. Stir in the ginger, scallion whites and hot pepper. Add the shiitake and fresh mushrooms and salt and cook, stirring frequently, until the mushrooms are tender and aromatic, 3-5 minutes.

Stir in the soy sauce, sherry and sugar. Reduce the heat to medium. Carefully set the tofu pieces on top of the mushrooms; add the reserved soaking liquid. Cover and cook until the tofu is hot and the sauce is bubbling, about 5 minutes. Scatter the scallion greens and snow peas on top, cover and steam for 1 minute. Serve immediately, alone or over rice.

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