1. Tofu, Agaricus blazei, wolfberry, ginger shreds, and a bowl of all the seasonings are stirred together.
2. Saute the shredded ginger with two tablespoons of oil, then sauté the matsutake mushrooms until fragrant.
3. Bring the sauce to a boil and turn off the heat.
4. Pour unsweetened juice on tofu and serve.
Tips:Tofu is blanched with hot salt water, it will be firmer. Remember that the tofu will release water continuously. Pour dry water before pouring the juice so that the soup will not become thin.