Peel the potato, cut into thick slices, trim bruised spots, then into batons and finally 1 cm dice. Dice the dried tofu the same way (split thick blocks horizontally first). Cut the wood ear into small pieces, and dice the shiitake caps and peppers to match. Uniform size means even cooking.

Heat 2-3 tbsp oil in a wok over medium heat and add the potato dice before anything else. Fry, stirring and spreading, until about 80-90% of each cube is golden brown — several minutes. Do not add water; the golden crust is the flavor.

When the potato is more than half cooked, push it aside and add the diced shiitake to the open space. Fry it alone until fragrant and lightly browned — this builds the aroma in place of garlic — then stir it through the potato.

Add the dried tofu and wood ear; toss and fry a minute or two so the tofu picks up color. Add the red and yellow pepper dice last and toss to distribute the colors evenly.

Sprinkle in 1 tsp salt, 1/2 tsp white pepper and 1/2 tsp curry powder and toss fast to coat evenly. Let the dry spices toast briefly, then add 1 tbsp soy sauce and toss again.

Add 1 tbsp water, toss, and let it bubble a few seconds so the potatoes finish softening and the flavors marry. Switch off the heat once the water has mostly evaporated. Plate, scatter with cilantro and serve hot with rice.