Tofu: Measure 1 bowl of unsalted peanuts and soak for 6 hours. Drain and transfer to a blender and puree. Wash and strain the paste with 7 to 8 bowls of distilled water; drain liquid using a cheese cloth and discard any solids. Add pepper, salt, sugar and mushroom seasoning and bring the liquid to boil. Dissolve 1/3 packet of rice flour and 2 spoons of corn starch in water. Slowly add the solution into the boiling liquid until liquid thickens to cake batter consistency. Transfer to a greased bowl and set aside to solidify. Remove tofu by flipping over the bowl and serve on platter. Can serve as is, add vegetarian oyster sauce and some seaweed on top.

Sauce: Soak hair vegetable until soft. Drain liquid. In a heated wok, add oil and minced ginger. Stir until fragrant. Add some water, bring to boil. Add peas, hair vegetable and goji berry, stir. Thicken sauce with potato starch solution and pour over the tofu. Serve.

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