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1
Combine dried mushrooms and boiling water in a small bowl. Cover and set aside for 5 minutes. Remove mushrooms, squeeze out excess liquid (reserving all liquid), and slice. Set aside mushrooms and liquid.
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2
Combine sausage with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and sugar. Set aside.
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3
Place a steamer insert into a large Dutch oven and fill with 1 inch of water. Bring to a simmer. Upend tofu onto a shallow plate and carefully drain off excess water. Place plate in steamer, cover, and allow tofu to steam until hot, 5 to 10 minutes. Remove from steamer, carefully pour or spoon off excess water, tent with foil, and set aside.
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4
Combine reserved mushroom liquid, remaining 1/2 teaspoon sesame oil, remaining teaspoon soy sauce, oyster sauce, and cornstarch in a small bowl and mix with a fork to combine. Set aside. Heat sausage and sliced mushrooms in a medium non-stick skillet over medium-high heat, stirring and breaking up sausage, until just starting to turn golden brown, about 3 minutes. Re-stir sauce mixture then pour into skillet and heat, stirring, until thickened, about 1 minute.
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5
Uncover tofu and pour sauce over it. Sprinkle with scallions and cilantro and serve with white rice on the side.
