0 Place the dried shiitake mushrooms in a bowl, cover with the 1 cup warm water, and soak for 15-20 minutes, until the mushrooms are soft. Drain the mushrooms, squeeze out excess water, and reserve the liquid. Discard any tough mushroom stems and finely chop the caps.
1 In a small bowl, stir together the mushroom soaking liquid, mirin, soy sauce, sesame oil, and honey.
2 Heat a wok or large skillet over medium-high heat. Add the oil to coat the bottom of the wok. Add the mushrooms and black bean sauce to the wok and stir fry until the mushrooms are crisp.
3 Reduce the heat to medium, add garlic and ginger and stir fry for 1 minute. Pour the sauce into the wok, and reduce to simmer.
4 Gently add the cubed tofu to the wok and simmer for 3 minutes to allow the tofu to absorb some of the sauce.
5 Create a well in the center, stir together the cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the sauce and cook for 1 minute, until thick. Top with the scallions and serve.
