Steamed Bean Curd with Chinese Mushrooms

Directions

1. 1
   In a heatproof bowl, soak the mushrooms in the boiling water for 30 minutes.
2. 2
   Drain and rinse the mushrooms.
3. 3
   Cut off and discard the stems.
4. 4
   In a small saucepan, bring the chicken stock to a boil.
5. 5
   Add the mushrooms, cover partially and simmer over low heat for 20 minutes.
6. 6
   Drain the mushrooms and cut them into 1/4-inch dice.
7. 7
   In a small skillet, toast the sesame seeds over moderate heat, shaking the pan often, until the white sesame seeds turn a light tan, about 1 minute.
8. 8
   Transfer the seeds to a plate to cool.
9. 9
   In a small bowl, combine the cornstarch with the black soy sauce and honey.
10. 10
    In another bowl, mash the bean curd with a fork.
11. 11
    Add the cornstarch mixture and diced mushrooms and mix well.
12. 12
    Transfer the bean curd to a 4-cup souffle dish or other deep baking dish and smooth the top.
13. 13
    Set the dish in a steamer and cover with a plate.
14. 14
    Steam the bean curd until it has set, about 15 minutes.
15. 15
    Sprinkle the bean curd with the sesame seeds, scallions and coriander leaves and serve hot.