Shredded tofu

Heat some sesame oil in a wok. While pan is heading, mince garlic and ginger, cut some onion (green onion or white are great). Throw those in hot pan. Cut up mushrooms (shiitake or maitake are great). Put those in when onions are a little soft. Shred a block of extra firm tofu (drained well) on the biggest hole part of shredder. Try to squeeze out fair amount of the liquid, then throw tofu in pan along with splash of soy sauce and fish sauce. Let it sit on fairly high heat for a few min. Meanwhile chop cilantro, chilles (fresnos are great). Throw those in, stir. Let sit for a while longer on high heat. In the end, a nice brown crust should form on bottom, really adds a nice touch. Also carmelizes mushrooms and onion, really key for this dish.
Below, we served with cabbage and carrot salad (dressed with rice vinegar, olive oil and fresh black pepper).  Everything together takes 20-25 min.