These little mushroom 'houses' are three layers made with tofu, a ball of pork mince and capped with a roof made from a mushroom. Normally in the sauce I use the shoots of garlic, these look like spring onions, but grow from garlic bulbs instead of onion bulbs and have a strong garlic flavour. If you can't find them, you can use spring onions, but it's better to find the garlic shoots if you can.

Ingredients
100 gms Tofu
4 Shitake Mushrooms
50 gms Pork Mince
2 Tablespoons Light Soy Sauce
1/2 Teaspoon Sugar
1 Tablespoon Corn Flour
130 ml Water
1 Teaspoon Fish Stock Cube
1 Tablespoon Chopped Garlic Shoots

Preparation
1. Soak the shitake mushrooms for 30 minutes if they are dried.
2. Cut the tofu into 5x5 cm squares, 4 pieces, one piece for each mushroom.
3. Mix the pork mince with the light soy sauce and sugar, then roll into 4 balls.
4. Put a ball of pork onto each of the tofu squares, cap them with a shitake mushroom.
5. Steam them for 10 minutes then put into the plate.
6. Make the sauce by adding fish stock to water and boil to form a simple soup.
7. When the soup is boiling add chopped green garlic shoots.
8. Dissolve the corn flour in 20 ml cold water, add to the soup and stir until it thickens.
9. Pour the sauce over the mushroom houses to serve.

Serve With
Thai Fragrant Rice