Cut tofu in half then in thirds. Lay them flat. Scoop out the middle. Sprinkle salt and cornstarch.

Mince the vegetarian ham, water chestnut, pickled vegetable, carrots and shiitake mushrooms. Sautee the minced shiitake mushrooms with minced ginger first. Blend the ingredients together along with salt, sugar, mushroom seasoning, cornstarch, sesame oil and the scooped out tofu.

Stuff the tofu with the minced filling. Dust with corn starch again after filling. Steam for 6 minutes then pan fry until golden on both sides. Create a thin sauce with corn starch and water, add celery. Pour over the tofu and serve.