Braised tofu with mushrooms and vegetables

Press Extra-firm tofu for at least 30 minutes to remove excess water, then cut into 2cm cubes.

Rehydrate Dried shiitake mushrooms and Wood ear mushrooms in warm water for 20 minutes. Squeeze out excess water from the shiitake, remove stems, and slice caps. Trim and tear Wood ear mushrooms into bite-sized pieces. Slice Fresh shiitake mushrooms. Peel and slice Carrots into rounds. Trim Snow peas. Drain and rinse Bamboo shoots. Slice Ginger. Mince Garlic. Separate Scallions into white and green parts; slice the white parts and chop the green parts for garnish.

Heat 20 grams of Cooking oil in a wok or large pan over medium-high heat. Pan-fry the Extra-firm tofu cubes until golden brown and slightly crispy on all sides. Remove and set aside.