Mushroom Stew Tofu

Was trying to cook Ma Po Tofu for SMALL FAN to eat but couldn't get any mince pork at the market, so tried to search the net for some recipe that requires Tofu and stumble upon this one. It's quite a tasty dish and really easy and I can cook it in advance. Served this to the entire family, including my 10 month old baby girl and everyone loves it.

Mushroom Tofu Stew

• 1 tbsp vegetable oil
• 1 onion, finely chopped
  
• 1 clove of garlic, minced
• 2 medium potatoes, peeled and chopped into pieces
• 1 cup stock or water
• 1 oz dried mushrooms, plus soaking liquid (optional)
• 1 1/2 cup white mushrooms, cleaned and sliced
• 1 dried chili, chopped, plus soaking liquid (I omitted this since I serving it to the kids)
• 1/4 to 1/2 soy sauce (I don't think I put in so much, just add to taste)
• 1 star arise (I omitted this)
• 1 small stick cinnamon (I omitted this)
• 2 lbs tofu, drained and cut into cubes (I used 1 package of those Hong Yun Silken Tofu)

1. Heat oil in a large pot, add onion and cook until transparent, about 5 minutes.
   
2. Add garlic and cook for another couple of minutes. Then add the potatoes and stock and bring to boil. Reduce heat and cook until the potatoes are just tender, about 10 minutes.
3. Add the mushrooms and the spice and some soy sauce to taste (I only added very little soy sauce here as I'm serving this to baby). Cook for another 10 minutes or so.
4. Add the tofu and continue to cook, covered for at least half and hour to allow the flavours to blend. Scope a portion up for the baby. Then add more soy sauce to taste.
   
5. You can make this earlier in the day or the day before serving.

I throw in some asparagus just before serving so it's crunchy and nice and also to increase the nutritional content.