| 8 | | Dried Chinese black or shiitake mushrooms; (8 to 12) |
| 1 | | Block Chinese-style firm tofu (20 ounce) drained; or 2 boxes silken firm tofu, (10 ounce) |
| 2 | tb | Peanut oil |
| 2 | ts | Chopped garlic |
| 3/4 | lb | Fresh white or shiitake mushrooms; stems removed from the shiitakes, caps quartered |
| | Salt to taste |
| 3 | tb | Rice-wine vinegar |
| | Mushroom-soaking water plus vegetable stock to make 2 cups |
| 2 | ts | Dark; (toasted) sesame oil |
| 1 | tb | Soy sauce |
| 3 | tb | Hoisin sauce |
| 1/2 | c | Chopped tomato; fresh or canned |
| | Cornstarch; dissolved in: |
| 2 | tb | Water |
| 2 | | Scallions including the greens; sliced diagonally (optional garnish) |
