Mushroom and Tofu Stew

1 cup of vegetable broth
2 tablespoons of mushroom soy sauce (dark soy sauce may be substituted)
1 teaspoon of sugar
Oil
1/2 pound of your favorite mushroom
1/4 pound of extra-firm tofu
2 scallions or 2 spring onions, finely chopped
1 tablespoon of cornstarch dissolved in a little cold water
1 teaspoon of sesame oil
1 tablespoon of sweet red chili sauce
White pepper to taste

Mix the broth with the soy sauce and the sugar. Set this aside.

Add oil to a hot wok set over high heat and stir fry the mushrooms for 1 minutes. Drain the mushrooms on a paper towel.

Add a little more oil and stir fry the tofu for 1 minute.

Return the mushrooms to the wok, add 1/2 of the scallions or spring onion, pour in the stock-soy-sugar mixture. Bring this to the boil and simmer for 3 minutes.

Add the cornstarch mixture and stir quickly.

Transfer to a warm serving dish. Sprinkle with the sesame oil, the sweet chili sauce, and the remain scallion or spring onion.

Serve with plain boiled rice or stir-fried bok choi.