Mushroom and Tofu Treasure Boxes

Directions:

1. Soak the chickpeas in water for two hours, and then steam for 30 minutes until cooked.
2. Dice both the fresh and the white beech mushrooms.
3. Remove the pulp from the cucumbers and dice the rest.
4. Heat oil in a pan. Then, sauté the chickpeas and the mushroom dices.
5. Add the cucumber dices last.
6. Add some vegetarian oyster sauce, sugar and the sweet potato starch water. Stir-fry until cooked.
7. Hollow out the tofu squares. Fill the pockets with the stir-fried ingredients.
8. Add cucumber slices for decoration.
9. Place the tofu squares in a steam basket and steam for eight minutes.
10. Using another pan, simmer sesame oil, vegetarian oyster sauce, ketchup, sugar and water until boiled.
11. Pour the sauce over the tofu squares.