Toss the pressed and cubed tofu gently in cornstarch until all sides are lightly coated. This ensures a crisp exterior when pan-frying.

Heat one tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and fry for 6 to 8 minutes, turning occasionally, until golden-brown and crispy on all sides. Remove the tofu from the pan and set aside.

In a small bowl, whisk together the light soy sauce, vegetarian oyster sauce, and vegetable stock until combined. Set the sauce mixture aside.

Add the remaining tablespoon of vegetable oil to the same skillet over high heat. Toss in the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry rapidly for 1 minute until fragrant.

Add the sliced mixed mushrooms and bamboo shoots to the pan. Stir-fry for 3 to 4 minutes until the mushrooms soften and release their moisture.

Pour in the prepared sauce mixture and let it come to a simmer. Return the crispy tofu and the green parts of the scallions to the pan. Toss everything gently for 1 to 2 minutes until the sauce glazes the ingredients and the dish is heated through. Drizzle with sesame oil just before serving.