Drain the tofu but keep the block whole. Cut the tomato into rough chunks, roll-cut the baby corn into bite-sized pieces, and slice the wood ear small. Keep all seasonings within reach — the stir-fry moves fast.

Heat the oil in a wide pan or wok over medium heat and slide in the whole block of tofu. As the bottom sets, break it into rough chunks with the spatula — tearing gives ragged edges that crisp better than a clean cut.

Fry undisturbed until the underside is golden, then flip and brown the second side, 4-5 minutes total. Keep the pieces in a single layer so they brown instead of steam.

Add the tomato, baby corn and black wood ear and stir-fry for about a minute, then add the vegan oyster sauce, soy sauce, doubanjiang and white pepper and toss to coat.

Pour in about 50 ml water, add the edamame and the piece of brown sugar, then add the remaining water. Cover and simmer about 2 minutes until the sugar melts, the tomato collapses and the sauce glazes the tofu. Serve hot with steamed rice.