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1
On paper towels, pat tofu dry on all sides.
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2
Cut tofu crosswise into 1/2-inch thick slices.
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3
On small plate, place cornstarch.
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4
Heat nonstick wok or possibly large skillet over medium heat till warm.
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5
Add in 2 Tbsp.
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6
oil and swirl to coat pan.
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7
One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
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8
Fry till well browned on one side-about 5 min .
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9
Turn tofu slices and fry other sides till well borwned.
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10
Transfer tofu to center of large serving platter; cover with foil and keep hot.
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11
Add in broth and gingerroot to wok and heat to boiling.
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12
Add in bok choy; cover and cook till tender and most of broth evaporates-about 5 min.
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13
Meanwhile, prepare Sauce.
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14
In small bowl, combine vegetable broth, oyster-flavored sauce, soy sauce, cornstarch, sugar and sesame oil.
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15
With slotted spoon or possibly pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep hot.
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16
Throw away ginger slices and any remaining broth.
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17
Reheat wok over high heat till warm.
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18
Add in remaining 1 Tbsp.
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19
oil and the mushrooms.
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20
Stir-fry mushrooms till softened-about 3 min.
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21
Restir Sauce and pour over mushrooms; cook, stirring constantly, till thickened and bubbly.
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22
Transfer mushrooms from Sauce and place over tofu.
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23
Pour Sauce over all.
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24
Garnish with green onions, if you like.
