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1
To make the tofu croutons: Pat tofu very dry on paper towels.
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2
Cut tofu into 1/2-inch cubes, and carefully coat in cornstarch.
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3
Pour the oil into a wok or small deep-fryer and heat to 350 degrees.
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4
Working in batches, if needed, deep-fry the tofu for 5 to 6 minutes, until golden and crispy.
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5
Using a slotted spoon, remove the tofu and place on paper towels.
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6
Season with salt, and set aside.
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7
Discard the oil.
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8
To make the mushrooms and chives: In a large skillet or wok, heat 3 tablespoons of oil over medium-high heat until shimmering.
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9
Add 1 tablespoon of the ginger and stir rapidly for 30 seconds.
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10
Add chives and stir for 30 seconds.
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11
Add mushrooms and stir-fry until softened, about 8 minutes.
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12
Transfer to a platter, and set aside.
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13
Clean the skillet or wok, and wipe dry.
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14
In a small bowl, mix vegetable broth, soy sauce and oyster sauce; set aside.
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15
In another small bowl, mix the cornstarch with 2 tablespoons cold water; set aside.
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16
In the large skillet or wok, add stock mixture and bring to a boil.
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17
Add cornstarch mixture and stir for 20 seconds.
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18
Add the mushrooms and chives mixture and heat through.
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19
Season with salt and white pepper to taste.
