Mix the mince with the Chinese mushrooms, onion, garlic, ginger, cornflour, abalone sauce, soy sauce, sesame oil, Chinese cooking wine and dash of pepper. Allow to marinate for at least an hour.
Cut tofu into four pieces. Using a teaspoon, gently make a small hole in each piece of tofu. Don’t worry about the uneven shape because it won’t be visible once you cover with meat.
Roll meat into four meatballs and insert one into each piece of tofu. Place a wolfberry on top of each.
Steam tofu for about 10 minutes, ensuring meat is thoroughly cooked. Remove from steamer and drain steaming water into small saucepan. Add the other sauce ingredients to the water: abalone sauce, sesame oil, cornstarch and Chinese wine.
Garnish with parsley and drizzle Abalone sauce over tofu. Serve hot.
Abalone sauce is like oyster sauce but with a richer flavour.