Cut the stems off the shiitake mushrooms and quarter them.

Cut the fried tofu into bite-sized pieces and mince the green onion.

Mix all the ☆ seasoning ingredients in a bowl.

Crack the eggs into a bowl and beat them lightly.

Heat half the salad oil in a pan over medium heat, add the eggs, and stir lightly until semi-cooked. Remove from the pan.

Add the remaining salad oil to the pan and sauté the grated garlic, ginger, doubanjiang, and minced green onion over medium heat.

Add the shiitake mushrooms and fried tofu to the pan, and stir-fry until lightly browned.

Pour in the ☆ seasoning mixture and bring to a gentle boil. Reduce to low-medium heat and simmer for about 3 minutes.