Instructions: Stir the stock, oyster-flavored sauce and chili garlic sauce together in a small bowl until well blended.

For the Stuffing: Stir the ground pork, shrimp, water chestnuts, egg white, cilantro, sesame oil, salt and pepper together in a medium bowl until well blended.

For the Dish: Pour enough warm water over the mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stems and cut the caps into thin strips.

Cut the tofu in half horizontally to make 2 pieces, each about 3/4-inch thick. Cut each piece into quarters to make a total of 8 pieces. Using a spoon, hollow out the center of each tofu rectangle to make a little box. Pat the tofu boxes dry and dust them with cornstarch to coat them lightly. Fill each with about 1 tablespoon of the stuffing, mounding it slightly. Dust each piece of stuffed tofu with additional cornstarch to coat them lightly.

Pour enough oil into a 2-quart pan to fill 3 inches. Heat oil over medium-high heat to 350 degrees. Deep-fry the stuffed tofu, a few pieces at a time, until the tofu is golden brown and the filling is cooked through, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the oil.

Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add the black mushrooms, bamboo shoots, green onion and carrot. Stir-fry until the carrot is tender-crisp, about 2 minutes. Add the sauce and bring to a simmer. Slip the fried tofu into the sauce and stir gently to coat. Transfer the tofu onto a serving platter, stuffing-side up, serve hot.

This recipe yields 4 servings.

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