Mix veg oyster sauce, light soy sauce, white pepper powder, sesame oil, dark soy sauce and water in a bowl. Set aside.
Heat oil in a pan over medium heat. Grill Hokkaido QQ Tofu until golden on both sides. Set aside.
In the same pan, stir-fry White Shimeji Mushroom, snap peas, and red capsicum until tender. Add grilled tofu to the pan with vegetables. Stir to combine.
Pour the prepared sauce into the pan. Bring to a boil over high heat.
Gradually add the slurry to the pan, stirring continuously until the sauce thickens.
