Mix the sauce ingredients together in a bowl and set aside.

Peel the ginger and cut it into thin strips. Trim the roots off the shimeji mushrooms and separate them. Trim the roots off the enoki mushrooms and cut them into sections.

Wash the green onion and slice it thinly.

Heat oil in a pan and fry the tofu skin until the outside is crispy.

Cut the fried tofu skin into strips and set aside.

In the same pan, stir-fry the julienned carrot for about 5 minutes until slightly softened. Remove and set aside.

Sauté the ginger strips in the pan, then add the tofu skin strips and stir-fry.

Add 1 teaspoon of the sauce to the pan and stir-fry the tofu skin strips to let them absorb the flavor.

Add the carrot back to the pan, then add the shimeji mushrooms.

Finally, add the enoki mushrooms and stir-fry everything together until well mixed.

Pour the remaining sauce over the ingredients and stir-fry until everything is well coated. Turn off the heat, sprinkle with green onion, and serve.