Braised Tofu with Mushroom and Bamboo Shoots

Soak the shiitake mushroom in warm water for at least 1 hour. Slice the mushroom and discard the stem. Cut the tofu into 1/2” cubes. Thinly slice the bamboo shoot. Chop the shallot into 1” pieces. Heat the oil in a pan. Put the tofu into the pan and fry. Gently turn over the cubes when one side of them turns a little golden. Repeat with the other side and take out the tofu. Add the bamboo shoot and mushroom, stir fry for 2~3 minutes. Add the soy sauce, sugar and salt, and stir to combine. Add the tofu and gently stir to combine again. Simmer for 1-~2 minutes until the sauce thickens. Add the shallot. Pour the cornstarch (blended with 1 T. water in advance) from the edge of the pan, and briefly stir to dress the dish. Turn off the heat and serve.