Thaw the tofu skin sheets and slice them into wide, bite-size strips. Cut the tomato into chunks and chop the enoki mushrooms into small pieces. Soak the frozen edamame in warm water for a couple of minutes, then drain.

Heat the oil in a wok or non-stick pan over medium heat. Fry the strips in a single layer until golden and lightly crisp on both sides. Don't rush this — the golden crust is what keeps the tofu skin from going mushy in the sauce.

Add the tomato chunks and chopped enoki mushrooms to the pan. Stir-fry for 1–2 minutes until the tomato softens and releases its juices into a glossy sauce.

Sprinkle in the salt, sugar, and black pepper. Pour in the water and let everything bubble briefly so the tofu skin soaks up the flavor.

Add the thawed edamame and turn the heat up to high. Toss vigorously for about a minute until every piece is coated and the sauce clings to the tofu skin.

Pile onto steaming rice while it's hot. Best eaten the moment it's done, when the tofu skin is still crisp-edged.