Mushroom Broth With Tofu

700g tofu, cut into cubes
1/2 cup potato or tapioca flour / starch
40g dried shittake mushrooms
2 cups green beans, cut into halves or thirds
1 heaped tablespoon garlic
1 tbsp dried chilli (or to taste)
3 tsp ground ginger
1 tbsp soy sauce
1 teaspoon rice wine vinegar

1. Boil the kettle, and start to heat up the oil in a medium or large
sized frying pan on high.
2. Pour the starch into a bowl, and roll each cube around in it,
giving it a firm shake at the end.
3. Fry all the tofu cubes, tossing occasionally, for five minutes.
4. While tofu is cooking, soak the mushrooms in boiling water. Make 
sure to reserve the liquid at the end.
5. Empty the tofu cubes onto a spare plate or bowl.
6. Add the mushrooms to the pan, with all the spices and sauces, and
fry for two minutes.
7. Add the green beans, and continue to fry for another three or four minutes.
8. Add the reserved mushroom broth and let boil. Add the tofu cubes
and turn down to simmer, leaving it for ten minutes.
9. Serve!