Clean and cut the green beans and king oyster mushroom into bite-sized pieces. Heat a pan, sauté garlic until fragrant, then add half of the mushrooms and stir-fry. Season to taste. Transfer to a plate and top with green onion and black pepper.

Heat oil in a pot and sauté until fragrant, then add the shrimp. When the shrimp turn pink, pour in about 1 bowl of water and bring to a boil. Cut the napa cabbage, tomato, and the remaining king oyster mushroom into bite-sized pieces. When the water boils, skim off any foam, then add the vegetables and tomato. Season to taste. Cut the tofu into square pieces and add a few slices to the soup. When the soup comes to a rolling boil, turn off the heat and add green onion.

Heat oil in a nonstick pan. When the oil is hot, add the tofu pieces and fry until golden brown. Serve the fried tofu with a sweet and tangy soy dipping sauce.