Tofu

I have these liquids from reconstituting shiitake mushroom and dry scallop. It is such a shame to let them go down the drain. Tofu is just the perfect thing to soak up the flavour in these liquids. Here poached soft tofu in the warmed combined liquid for 10 minutes or so, just till the tofu is slightly hot and removed. Baby bak choy was added to the liquid and was brougth to a full boil. When the bak choy was ready, it is removed. Continue the reduce the liquid until the flavour is good and full, add some cornstarch mixed with cold water to make the sauce. Put everything back into the sauce for a minute or so an the dish is done.