Peel the luffa with a light hand, shaving off only the coarse ridged skin and leaving a thin layer of green. Halve lengthwise, trim any bruised spots, then slice into thin rounds about 3mm thick.

Roll-cut the king oyster mushroom into 3 chunky pieces. Cut the silken tofu into small cubes along its grid; if it crumbles, that's fine — the curds mimic scrambled egg.

Heat the oil over medium-high. Fry the mushroom until the edges are golden, then add the tofu alongside and brown one face before flipping — about 4 to 5 minutes total.

Push the mushroom and tofu to the edges, add the luffa, cover, and braise 2 minutes. The luffa releases its own water — only add a splash if the pan looks dry.

Add the salt and white pepper, toss gently, and braise on low about 3 minutes until tender. Scatter in the goji berries, cook 1 minute more, then turn off the heat and plate.