Wrap the tofu in double layers of kitchen paper, place it on a microwave-safe plate, and microwave at 600W for 3 minutes to remove excess water. Replace the paper, wrap again, and place a weight on top until it cools.

Cut the tofu into 4 equal pieces and pat dry. Season with salt and pepper, then coat with all-purpose flour.

Trim the root of the shimeji mushrooms and separate them. Cut the bacon into 1cm strips. Thinly slice the garlic. Finely chop the parsley.

Heat 1 tbsp of salad oil in a frying pan over medium heat. Add the tofu and cook until both sides are golden brown. Remove from the pan.

Add 1 tbsp of salad oil and garlic to the pan. Heat over medium heat until fragrant, then add the bacon and shimeji mushrooms. Stir-fry until the mushrooms soften.