Edamame and Mushrooms Stir-Fry

1. Remove King Oyster mushrooms from its package and wipe them clean with a damp paper towel. Then, dice into tiny cubes and set aside. 2. Heat a non-stick pan with 2 teaspoons oil, stir-fry mashed tofu over low-medium until dry and golden brown, then push tofu to the side of the pan. 3. Add another drizzle of oil and sauté mushrooms until aromatic and fully cooked through. Look for a nice brown edge and when mushrooms start to release its aroma. Push mushrooms to the side of the pan. 4. Add more oil and sauté ginger until fragrant, then add in the chopped chili, garlic and continue to cook for about 30 seconds. 5. Bring the mixture together and cook for another 30 seconds. 6. Swirl in a drizzle of toasted sesame oil then add the soy sauce, sugar, and stir to combine. 7. Add the edamame beans and give it a quick toss. Taste test and season if needed. 8. Finally, add in the cornstarch slurry and combine all the ingredients together. Turn off the heat and serve warm.