Braised Bean curd with Mushrooms

bean curd recipe

2 tablespoon olive oil
200 g ( 7 oz ) firm tofu, cut into 1 ½ -cm ( ¾ -in ) Thick sliced
¼ teaspoon grated ginger
10 fresh Chinese or shiitake mushrooms, whole or halved
1 medium carrot , sliced ( about 1 cup )
1 teaspoon rice wine
60 ml ( ¼  cup ) chicken or vegetable stock ( made from fresh stock or stock cubes )
1 teaspoon light soy sauce
1 tablespoon oyster sauce
½