Egg Tofu with Broccoli

Shimeji mushrooms can be found in most Asian grocery stores. Feel free, however, to use whatever mushrooms are most accessible to you.

3 pkg	Mandarin Egg Tube Tofu , sliced
⅓ cup	water
2	broccoli heads , cut into florets
	pinch of salt
½ cup	corn starch for dusting
¼ cup	cooking oil
3	garlic cloves , minced
1 tbsp	ginger , grated
2 cups	Shimeji mushrooms , ends chopped off

Heat Wok on medium heat and add water. Add broccoli florets and a pinch of salt. Stirring constantly, let cook until water is almost evaporated and cover on low heat. Remove cover after approximately 1 minute or until broccoli is cooked.
Remove broccoli from Wok and arrange on the sides of a large serving dish. Clean the Wok to remove any broccoli traces.
Dust the egg tofu slices with corn starch. Heat Wok on medium heat. Add 30 mL (2 Tbsp) of cooking oil. Gently add in the tofu slices and pan-fry for about 1 minute or until golden brown on both sides. Remove from Wok and gently place on the same platter as the broccoli, stacking them in the middle of the serving plate.
Clean the Wok again and add the rest of the cooking oil. Turn heat to low and sauté the garlic and ginger. Once aromatic, (be careful not to burn the garlic), add in the seasoning sauces ingredients. Stir and add shimeji mushrooms. Turn the heat up again and cook until mushrooms are soft. Do a taste test and add more soy sauce or salt if desired. Pour the shimeji mushrooms sauce on top of tofu slices.
Serve hot and with rice.