Cut fried tofu puffs into small cubes. Rinse in water 2-3 times and press gently to squeeze out excess oil. This removes the deep-fryer film so the tofu tastes clean and absorbs sauce.

Slice the tomato thinly and clean and slice the mushrooms. Keep everything small so it softens in minutes.

Heat grape seed oil over medium heat. Add the mushrooms and fry until golden and fragrant.

Add the sliced tomato and tofu cubes. Season with salt, white pepper, and sugar, then toss to combine.

Add tomato ketchup and soy sauce, stirring fast. Pour in 30 ml of water, just enough to loosen the sauce. Keep stirring until the liquid reduces and clings to the tofu.

Once the tomato is soft and the sauce has thickened, turn off the heat. Plate hot with steamed rice.