Slice white dried tofu into thin rounds (about 0.5 cm). Seed and slice the green pepper into long diagonal strips. Slice baby corn diagonally and tear oyster mushrooms into thin strips.

Heat oil over medium-high heat. Toss the mushrooms until fragrant and lightly golden. Add the tofu in a single layer and sprinkle black pepper straight over it — the heat bakes the aroma in. After about 2 minutes, flip and fry until light golden; stop before dark brown so the tofu stays springy.

Lower to medium-low, add the green pepper strips, and season with salt, white pepper, and shacha sauce. Turn the heat back up to high and toss quickly so every piece is coated.

Add the baby corn and about 30 ml of water. Toss until the water evaporates and the vegetables are tender-crisp, lifting from the bottom with the spatula so the tofu doesn't break. Serve hot over steamed rice.