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1
In a large nonreactive skillet, heat 1 tablespoon of the peanut oil over high heat.
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2
Add the mushrooms in an even layer and cook, turning once, until browned, about 3 minutes on each side.
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3
Add 1 tablespoon of the soy sauce, toss to coat and cook for 2 minutes longer.
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4
Transfer the mushrooms to a plate.
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5
Reduce the heat to low and add the remaining 1/2 tablespoon peanut oil to the skillet.
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6
Add the garlic slices in an even layer and cook until golden brown, about 3 minutes.
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7
Increase the heat to moderate, add the onion and cook, stirring, until wilted, about 3 minutes.
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8
Add the white wine and scrape the bottom of the pan to loosen the browned bits.
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9
Add the oyster sauce and the remaining 1 tablespoon soy sauce and bring to a simmer.
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10
Meanwhile, dissolve the cornstarch in 1 cup of water and stir it into the sauce in the skillet.
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11
Return the mushrooms to the skillet and simmer the sauce until thickened, about 4 minutes.
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12
Stir in the sesame oil and season with pepper.
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13
Remove from the heat.
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14
In a medium saucepan, heat the vegetable oil over moderately high heat until it registers 360 on a deep-fry thermometer.
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15
Gently pat the tofu dry with paper towels and carefully lower 4 slices into the hot oil.
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16
Stand backthe oil may spatter.
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17
Fry the tofu until golden brown, gently scraping it off the bottom of the pan with a slotted spatula if it seems to be sticking, about 4 minutes.
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18
Using the spatula, transfer the tofu to a baking sheet.
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19
Pat it with paper towels to remove excess oil, and keep warm in a low oven.
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20
Repeat the procedure with the remaining tofu slices.
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21
Rewarm the mushroom gravy over moderately high heat, stirring.
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22
Pour the gravy onto a platter, arrange the tofu slices on top and serve at once.
