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