SUP GUM TAU FU   
Original version from Barbara Chau, Livermore, CA.   443-4522

1 box tau fu (bean curd) diced     ( 1 lb  4 squares )                         -
2 tbsp dry shrimp, soak in water (30 minutes) and chop (wash or may be salty)
1/4 C chopped mustard pickles
4 dry mushrooms,  soak in water and chop
1 green onion, diced  
2 tbsp cooking oil
1 tsp salt
1 tsp sesame seed oil

Sauce: 
2 tbsp cornstarch
1/2 C water
1/2 tsp sugar
2 tbsp soy sauce
1/2 tsp salt               .       -

1.  Mix the sauce.
2.  Heat oil in wok, pan fry the tau fu with 1 t salt for a minute.
    Add mushrooms, dry shrimps, stir for a while before adding mustard pickles.
    Stir until it is well mixed.    
    Add sauce and wait until it comes to a boil. 
    Simmer for five miutes.
3.  Add sasame seed oil.  Top with diced green onion before serving.

(Serve over rice.  Can add shrimp.)