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.