Prepare a wok and add beaten egg with tofu, fry until golden brown.
In another bowl, mix two tablespoons of light soy sauce, one tablespoon of dark soy sauce, one teaspoon of salted soy sauce, a little vinegar, a little canola oil, cornstarch, and white pepper powder. Add half a cup of water and stir well.
Pan-fry 2 inches ginger and 3 cloves garlic, stir until fragrant.
Add carrot slices and shiitake mushrooms, fry until soft.
Before adding meat or minced chicken (if using), continue frying the vegetables until cooked slightly.
Mix in the prepared sauce and cook until it thickens slightly.
Use a hot plate for serving, or if unavailable, use a frying pan. Heat a little oil in the pan, mix 2 eggs, then pour over the hot plate with the fried tofu on top.
Sprinkle with green onions and red chili flakes, serve with steamed rice.