Braised tofu with mushrooms from The Tofu Cookbook by Becky Johnson

Ingredients

• 5 ml/1 tsp cornflour (cornstarch) plain boiled rice, to serve
• 15 ml/1 tbsp sesame oil
• 30 ml/2 tbsp hoisin sauce
• 15 ml/1 tbsp dark soy sauce
• 1 leek, very dark ends cut off and discarded
• 15 ml/1 tbsp vegetable oil
• 15 ml/1 tbsp Shaoxing wine or dry sherry
• 2 1/2 ml/½ tsp sugar
• 2 1/2 ml/½ tsp ground black pepper
• 350 g/12 oz dried or deep-fried tofu
• 115 g/4 oz canned straw mushrooms