Soak the dried shiitake mushrooms in water until softened, then chop finely and mix with 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of sesame seeds.

Cut the eggplant into bite-sized pieces. Heat 1–2 cm of oil in a pan and fry the eggplant for 30–40 seconds until lightly crispy.

Cut the tofu into bite-sized pieces. Pan-fry the tofu on all sides until golden and crispy.

Heat oil in a pan and sauté 1 tbsp minced garlic and 3 tbsp minced green onion until fragrant. Add the prepared mushrooms and stir-fry for 30 seconds.

Add 1 tbsp doubanjiang, 1 tbsp soy sauce, 1/2 tbsp chili powder, 1 tsp sugar, and 1 tbsp corn syrup to the pan. Mix well and cook until the sauce is combined.