Mushrooms with bean curd skins from The Tofu Cookbook by Becky Johnson

Ingredients

• 1 or 2 sheets of beancurd skin chilli and garlic sauce, to serve
• 5 ml/1 tsp garlic paste
• 5 ml/1 tsp ginger paste
• 16 dried shiitake mushrooms, soaked for 1 hour in hot water
• 15 ml/1 tbsp dark soy sauce
• 2.5 ml/½ tsp sugar
• 5 ml/1 tsp cornflour (cornstarch)
• 2.5 ml/½ tsp salt
• 2.5 ml/½ tsp ground white pepper