TOFU STEAK WITH OYSTER SHIITAKE SAUCE
Drain tofu. Halve tofu horizontally and vertically to get 4 equal size "steaks." Place tofu on paper towels, in single layer. Let drain 30 minutes, changing towels when wet. Soak shiitake in 1 cup hot water, 25 minutes. Drain shiitake, reserving liquid. Add 2/3 cup cold water to shiitake liquid. Mix in cornstarch, oyster and stir-fry sauces and black pepper; stir until cornstarch dissolves. Remove and discard any shiitake stems. Thinly slice shiitake. Heat large frying pan, preferably nonstick, over high heat. Add 2 teaspoons oil; coat inside bottom of pan. Add tofu steaks, in single layer. Cook 2 to 3 minutes, on each side, or until lightly browned. Remove from pan to serving platter; keep warm. Heat remaining 2 teaspoons oil in same pan. Add carrots and onion; saute 2 to 3 minutes, or until tender-crisp. Mix in shiitake and cornstarch mixture. Cook and stir 1 minute, or until sauce thickens. Spoon over tofu. Garnish with 1 re-hydrated Dynasty Shiitake and sprig of watercress, as desired.
Makes 4 servings, 1/2 cup rice, 1 tofu steak and about 3/4 cup shiitake sauce each.
Per serving: 301 calories, 13 g protein, 9 g fat, 40.5 g carbohydrate, 468 mg sodium, 0 mg cholesterol.