Step 1

Carefully drain the liquid from the packages of tofu (see NOTES), and gently tip the blocks onto a kitchen towel and cover with a second towel. (Try to keep the blocks in one piece, if possible, but don’t worry if they fall apart.) Let drain while you prepare the mushrooms.

Step 2

Heat a 12-inch (or wider) skillet over medium-high heat for 2 minutes, until the surface is very hot. Add 2 tablespoons of the oil and the mushrooms, arranging them in a single layer as much as possible (some will overlap and that’s okay). Cook, undisturbed, until the bottoms are golden brown, about 3 minutes. Season with the salt and a few turns of white pepper, and reduce the heat to medium. Cook, tossing the mushrooms, until the liquid cooks out and evaporates and they are golden brown all over, another 3 to 5 minutes. You should get about 1 1/2 cups.

Step 3

Uncover both blocks of tofu and transfer them to a large, rimmed platter. Slice each block into 1/2-inch-thick slices, fanning them out. Top the sliced tofu with the mushrooms, and place the scallions and ginger on top, keeping them close together.

Step 4

In a small saucepan over medium-high heat, heat the remaining 1/4 cup of oil for 1 1/2 to 2 minutes. To test if the oil is hot enough, insert a wooden chopstick or spoon, and if it sizzles, it is ready. Immediately pour the hot oil over the scallions and ginger, dividing it equally between the two blocks of tofu; stand back, as it may sizzle and spit.

Step 5

Drizzle the soy sauce or tamari over the tofu. Serve as is, or with rice.