Usually, at the chiller section at a supermarket 10 minutes away from my home, you would find a choice of mushrooms from oyster to shitake. I got myself the usual button, some shitake and another favorite--enoki. I also wanted to add straw mushrooms even if they came in cans-- but unfortunately they were out of stock.
The great thing about this recipe is it can be a melange of mushrooms whichever is available(button, straw, enoki, oyster, shitake). You can mix any desired combination or in fact have it all in one dish! The squid/cuttlefish balls are a yummy, filling addition especially when serving a big group.
1 medium block firm tofu
2 cloves garlic, sliced thinly
half a thumb size ginger, sliced thinly
2 T vegetable or canola
10-12 squidballs cut in half
1/2 cup whole button mushrooms cut in half
1/2 cup whole shitake mushrooms cut in half ( if fresh are available and are reatively big, you can slice it into quarters)
1 bunch of enoki mushrooms
*you can mix and match other kinds of mushrooms like straw and oyster)
2 T oyster sauce
1 T dark soy sauce
1/2 c water with 1/2 T cornstarch to make a slurry
ground pepper to taste
Oil for deep frying the squid balls
Cut tofu in 4 blocks and deep fry on high heat till lightly golden in color, drain on paper towels. Deep fry squid balls on high heat till puffed and also drain on paper towels.
(My personal taste is I don't like the paste-y texture of squid balls so it must be deep-fried first. It becomes a bit chewy to the bite.)
Cut the fried tofu in smaller cubes. Set aside.
In a wok or deep non-stick pan, saute garlic and ginger in oil till aromatic, be careful not to burn the garlic. Immediately add the mushrooms, increase heat to high. Stir-fry for a minute then add the tofu and squid balls. Sprinkle with ground pepper.
Mix the oyster sauce, soy sauce, water and cornstarch to make a slurry and pour into the pan. Continue stirring until the sauce thickens and adheres to the tofu, mushrooms and squidballs. Turn off the heat immediately.