Cut 3 sheets of tofu skin into square pieces (each yields ~6). Remove the tomato core and cut into rough chunks. Tear the oyster mushrooms into thin strips.

Heat oil in a wok over medium heat and lay in the tofu skin. Fry until one side is golden and blistered, flip, and keep it tender (don't crisp too hard).

Add the tomato chunks, baby corn, and mushroom strips. Season with 1 tsp salt and 1 tsp sugar, tossing — the salt helps the tomatoes release their juices.

Add 1 tsp toon sauce (香椿醬), the edamame, 1 tbsp ketchup, and 60 ml water. Stir to combine.

Cover and simmer on medium-low ~3 minutes until the flavors meld. Turn heat to high, toss once, remove from heat, and plate over steamed rice.