Peel the potatoes and slice them thin, so they soften quickly and evenly. Halve the fried tofu puffs, chop the tomatoes into chunks, tear the black oyster mushrooms, and slice the baby corn.

Heat oil in a wok or pan until hot. Add the potato slices and stir-fry until fragrant and lightly golden at the edges.

Add the mushrooms and cook until softened, then drop in the baby corn and tomato chunks and toss to combine.

Stir in the ketchup, white pepper and sugar, and stir-fry quickly over high heat. Pour 100 ml water in from the edge of the pan, bring to a boil, cover, and braise about 3 minutes on medium-low.

Add the fried tofu puffs and vegan oyster sauce, stirring to coat everything. Cover again and braise about 5 more minutes until the potatoes are soft and creamy and the tofu has soaked up the liquid.

Taste, adjust seasoning, and transfer to a plate. Serve hot over steamed rice.