Cut the tofu into large pieces and sprinkle salt evenly over them.

Tear the mushrooms lengthwise and slice the green chilies into quarters lengthwise, then chop finely.

Heat a generous amount of cooking oil in a pan, then add the tofu pieces carefully to avoid splattering.

Pan-fry the tofu until golden brown on both sides, then transfer to a plate.

In the same pan, add 2 tbsp of cooking oil and sauté 2 tbsp of minced garlic over low heat until fragrant.

Add 4 tbsp of soy sauce and 3 tbsp of oligosaccharide to the pan, stirring to combine.

Toss the fried tofu in the sauce until evenly coated.

Push the tofu to one side of the pan and add the mushrooms and green chilies.