Silk tofu breaks in an instant--you have got to be careful working with it and then some; only then will this dish come out stunningly.
2 cloves garlic; minced
2 cloves ginger; minced
1 tablespoon brown sugar
2 tablespoons Shaoxing rice wine
16 ounces silk tofu
1/2 cup vegetable stock
1/4 cup soy sauce
salt and pepper
8 ounces beech mushrooms
1/4 cup coriander; minced
Heat a drizzle of olive oil in a nonstick pan over medium-high heat. When hot, add garlic and ginger and toast until fragrant, about 2 minutes. Then, add brown sugar and saute until dissolved; deglaze immediately with Shaoxing.
Slice the tofu carefully into thin rectangles. Then, carefully add to the pan. Add vegetable stock and soy sauce and cook to poach, about 15 minutes. Season to taste with salt and pepper. Remove the tofu from the pan carefully.
Add the beech mushrooms and saute until cooked, about 3 minutes. You may need to add cornstarch to thicken the sauce (or cook to reduce). Add coriander and toss to coat; top above mushrooms.