Braised Silken Tofu with Mixed Mushrooms and Seasonal Greens in Fermented Red Bean Curd Sauce

Prepare the tofu by gently cutting it into 1.5-inch cubes. If using dried shiitake mushrooms, rehydrate them, remove the stems, and slice them. Trim and separate enoki mushrooms and tear oyster mushrooms into bite-sized pieces. Wash the bok choy thoroughly. Mince the garlic and ginger. In a small bowl, mash the fermented red bean curd cubes with their liquid until smooth. In another small bowl, mix cornstarch with water to create a slurry.