Claypot Tofu with Mixed Mushrooms

Press firm tofu for 30 minutes to remove excess water, then cut into 2.5 cm cubes. Heat 30 grams of vegetable oil in a wok over medium-high heat and pan-fry the firm tofu cubes until golden brown on all sides. Remove and set aside.

Rehydrate dried shiitake mushrooms in hot water for 30 minutes until soft. Reserve the mushroom soaking liquid. Trim the stems and slice the caps. Trim the ends of King Oyster Mushrooms and slice them diagonally. Trim the root ends of Enoki Mushrooms.

Prepare aromatics: Peel and thinly slice ginger. Mince garlic. Cut 20 grams of scallions into 5 cm lengths, reserving 10 grams of scallions for garnish.