Braised Chinese vegetables
Soak the Chinese mushrooms in cold water for 20–25 minutes, then drain, discarding any hard stalks.
Harden the tofu pieces by putting them in a wok of boiling water for about 2 minutes. Remove and drain.
Tip the water out of the wok, and wipe dry. Heat the oil in the wok, and lightly brown the tofu pieces on both sides. Remove with a slotted spoon and drain on kitchen paper.
Stir-fry the vegetables in the wok for 1 1⁄2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2–3 minutes. Serve immediately.