How to Make It
In a heatproof bowl, soak the mushrooms in the boiling water for 30 minutes. Drain and rinse the mushrooms. Cut off and discard the stems.
In a small saucepan, bring the chicken stock to a boil. Add the mushrooms, cover partially and simmer over low heat for 20 minutes. Drain the mushrooms and cut them into 1/4-inch dice.
In a small skillet, toast the sesame seeds over moderate heat, shaking the pan often, until the white sesame seeds turn a light tan, about 1 minute. Transfer the seeds to a plate to cool.
In a small bowl, combine the cornstarch with the black soy sauce and honey. In another bowl, mash the bean curd with a fork. Add the cornstarch mixture and diced mushrooms and mix well.
Transfer the bean curd to a 4-cup soufflé dish or other deep baking dish and smooth the top. Set the dish in a steamer and cover with a plate. Steam the bean curd until it has set, about 15 minutes. Sprinkle the bean curd with the sesame seeds, scallions and coriander leaves and serve hot.