The recipe yield is:
Soak mushrooms in 3/4 c hot water for 1/2 hour. Put tofu onto a paper towel & leave to drain for 30 minutes. Remove mushrooms from water, reserve liquid. Cut off & discard stems. Slice caps into 1/4" wide strips. Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir & fry for 1 minute, till cabbage wilts. Reduce heat to medium. Crumble tofu & it to the skillet. Add salt, soy sauce & mirin. Stir & fry for another 5 minutes. Madhur Jaffrey "World of the East Vegetarian Cookbook"