Steaming Tofu

Here's one for Neem! - as requested.... miss ya tons gurl ;)Steaming isn't exactly something I do too often...when it rarely happens; it's always done in the microwave *grin*.
Haha I'm lazy;... hate the thought of needing to clean more than 1 pot or washing a double tier steamer for a tiny piece of fish. Plus.... modern day technology made its way into our kitchens for a reason *wink*
I'm not certain if these ingredients are available for sale in Russia, but neem, just improvise kay. Haha..hunt down the nearest Asian grocery store, you should find these ingredients.

1 Large block firm Tofu
1-2 large dried chinese mushrooms (soak in warm water for 4-5 hours before slicing into thin strips)
2 tbsp light soy sauce
1 tbsp chinese cooking wine
6-8 dried shrimp
1 tsp sesame seeds
1 small red chilli sliced
1 clove garlic diced
2 tsp sesame oil
Fried shallots for garnish

Heat oil in a small sauce pan. Saute garlic, sesame seeds, dried shrimp and mushrooms on medium heat for 2 minutes. Add in wine + chillies and cook for another 1 minute. Slice tofu into preferred size. Place on a microwave steamer with a tupperware lid as a base. Top with sauce mixture. Drizzle on the soy sauce and steam in the microwave for 3 minutes. Remove from the steamer, top with fried shallots and serve hot! Remember to drain the sauce to store separately if you're not having it immediately. Tofu absorbs the liquids and can get a little too salty if left overnight in the soy sauce puddle. *shiver* I learnt my lesson the hard way~ :P