Slice the eggplant in half lengthwise, then cut into long strips. Thinly slice the mushrooms. Cut the tofu into cubes. Prepare all ingredients.

Blanch the eggplant in boiling water, then drain in a colander. Fry the tofu until golden brown.

Heat oil in a pan and sauté the mushrooms briefly. Add the eggplant and stir. Season with 1 tablespoon mushroom oyster sauce, 2 tablespoons soy sauce, and 1 teaspoon sugar. Cook until most of the liquid evaporates, then add the fried tofu.

Gently press the tofu pieces down so they absorb the seasoning. Taste and adjust the seasoning as needed. Turn off the heat and sprinkle chopped cilantro on top.

Vegetarian dishes are always light and refreshing.