Wanna's Lap Het with Tofu

Spicy chopped mushroom and bean curd Ingredients 300 grams rice-straw mushrooms 100 grams ear mushrooms 1 cake firm white bean card 1 tsp. ground dried hot chili 2 tbsp. Ground parched rice 3 shallots 3 slices young galangal 2 limes 7 mint leaves 4 spring onions 1 cup cilantro 3tbsp. Light soy sauce Preparation Cut the mushrooms into thin slices, boil for a few minutes, remove, from water, and allow to cool. Mash the bean curd fine and heat in a wok fry and turn to dry. Heat the galangal in a wok until golden and then pound fine in a mortar. Cut the shallots parallel to the core into thin slices. Squeeze the limes, collecting the juice in a bowl. Chop the cilantro and spring onions coarsely. Pick the mint leaves from the stems. Toss the mushrooms and bean curd with the parched rice, ground chili, galangal, shallots, soy sauce and lime juice. Season additionally as desired. Add the mint leaves, Spring onion, and cilantro. Serve with fresh vegetables

If you cant find ear mushrooms you can use portabella mushrooms. If you cant find galangal, you can leave it out.