1 garlic clove, finely chopped or grated
3 tbsp vegetarian 'oyster' sauce or vegetarian mushroom condiment
6-8 dried shiitake mushrooms
3 spring onions, finely chopped, to serve
1 tsp cornflour
oil, for deep-frying
1 tbsp sesame oil
1 tsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
120ml/4fl oz vegetable stock, plus 1 tbsp
450g/1lb firm tofu, cut into 1cm/Β½in thick slices
120²µ/4Β½΄Η³ϊ peas (defrosted if frozen)