Instructions

1. To make Dipping Sauce, in a small bowl, combine light soy sauce, vinegar, ginger, water and sugar. Stir until sugar is dissolved, then let sit for at least 30 minutes. If making ahead, omit ginger and store rest of combined ingredients in an airtight container in refrigerator for up to 10 days; when ready to use, stir in ginger about 30 minutes before serving.
2. To make Morels, if using dried, place in a bowl, cover with boiling water and soak for 10 minutes, until soft and pliable. If using fresh, place in a bowl, cover with cool, lightly salted water and soak for 5 minutes to remove any residual dirt. Drain, trim any long stems down to ½-in (1.25 cm) and set aside.
3. Drain medium-firm tofu and place on a clean, dry tea towel. Roll up and twist both ends to squeeze out excess liquid. Transfer to a bowl and mash with white pepper, sugar, dark soy sauce, miso and cornstarch.
4. To a medium non-stick pan or wok over medium-high heat, add sesame and canola oils and stir-fry green onion whites, ginger and garlic for about 1 minute, taking care not to burn garlic. Add carrots and smoked tofu and continue to stir-fry for 2 to 3 minutes longer. Add tofu mixture and cook for another 2 minutes, then transfer to a bowl. Add egg white and green onion tops and mix well until egg white is fully incorporated.
5. Line a bamboo steamer with parchment or a Napa cabbage leaf. Fill a saucepan with about 3-in (7.5 cm) water and bring to a boil.
6. Transfer cooked filling mixture to a piping bag with a piping tip just large enough to fit opening of morels. Pipe with enough filling to completely stuff each mushroom. Arrange stuffed morels in steamer and place over saucepan of boiling water. Steam for 10 minutes or until filling reaches 165 F (74 C).
7. Serve warm with dipping sauce. Unused filling and sauce can be refrigerated in airtight containers for up to 3 days.