2 blocks tofu
6 water chestnuts
1 bamboo shoot
2 stalks green onion
4 dried mushrooms
1 teaspoon salt
1/2 to 1 teaspoon granulated sugar
2 teaspoons ginger juice
1 egg, beaten
1 to 1 1/2 cups gluten burger
1 cup water from mushrooms
1 teaspoon soy sauce

Slice tofu into 8 slices. Wrap in a cloth or paper towel to drain excess water. Wash and soak mushrooms; squeeze and chop fine, reserving water.

Peel water chestnuts and mince, chop bamboo shoot, chop green onions fine. Fry sliced tofu in oil until golden brown. Slit the tofu, leaving 1/2 inch uncut edge.

Mix all ingredients, except ginger juice (if ingredients are too watery, cornstarch may be added), and stuff each tofu with 1 teaspoon of stuffing; seal with cornstarch paste (cornstarch mixed with a little water). Return stuffed tofu to the frying pan. Mix 1 tablespoon cornstarch, ginger juice, 1 cup mushroom water and mushroom stems; pour over the tofu. Cover and simmer for 20 minutes.

May be garnished with Chinese parsley for serving.