Soak dried shiitake mushrooms in water or lightly boil fresh ones.

Dice tofu into cubes and sprinkle lightly with salt to remove excess moisture.

Chop mixed nuts finely or use sesame seeds as an alternative.

Cut soaked mushrooms into cross shapes and squeeze out excess water.

Coat mushrooms and tofu with cornstarch using a plastic bag for easy application.

Heat oil in a wide pan to 160–170°C and fry the coated mushrooms and tofu quickly.

Drain excess oil by placing fried items on kitchen towels.

Prepare the sauce by simmering ketchup, soy sauce, honey, and sesame oil together.

Add fried mushrooms and tofu to the sauce and coat evenly.