Minced Pork and Shitake over Steamed Tofu

This is a variation of the basic steamed tofu dish (which is just steamed tofu topped with thick soya sauce).  A bit more complicated than the Century Eggs over Steamed Tofu but delicious all the same.

Here's the recipe:

2 blocks of tofu
2 thin slices of ginger
1 small onion, sliced
2 cloved garlic, minced
1 teaspoon XO sauce
4 pieces dried shitake, rehydrated and diced
200 grams ground pork
1 tablespoon soy sauce
1 tablespoon oyster sauce
water
cornstarch slurry

Steam the tofu (I do this in the rice cooker, on top of cooking rice!  Saves on energy!).

Saute the ginger until lightly browned; then discard.  Saute the onions and garlic until soft and fragrant.  Add the XO sauce and stir-fry until fragrant.  Put in the mushrooms and ground pork.  Season with soy sauce and oyster sauce.  The mixture should exude some liquid, if not, add a few tablespoons of stock or water.  Adjust seasonings to your taste (hubby likes a bit of chili for some heat!).  Thicken with cornstarch slurry.  Pour over steamed tofu.