Mushroom Tofu Sauce

INGREDIENTS:

• 4 cups rich brown stock
• 4 dried black mushrooms
• 1 1/2 cups fresh oyster mushrooms, slice
• 1 tablespoon sunflower oil
• 1 teaspoon sesame oil
• 1 garlic clove, crushed
• 1 green chili, deseeded and chopped fine
• 6 scallions
• 2 kaffir lime leaves, shredded
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon Thai fish sauce
• 1/4 cup firm tofu, diced

METHOD:

1. Soak mushrooms 30 minutes in 3/4 cups boiling water. Drain, rough chop, reserve liquid.
2. Stir fry aromatics in both oils until softened.
3. Add mushrooms, kaffir lime leaves, stock and mushroom liquid.
4. Bring to a boil, stir in lime juice, vinegar, fish sauce, lower heat and simmer 3-4 minutes.
5. Add tofu and season with S&P. Heat gently to a boil. Serve.