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Cut your tofu into ~8 pieces per block, then give them a blanch in hot salted water for ~10 minutes.
Pat them dry, coat with egg/flour, deep fry for ~3 minutes.
Reconstitute the shiitake mushroom with cool water for at least ~3 hours or overnight.
Prep the shiitake mushroom, the carrot, the longbean/green bean, and the scallion.
Dust the tofu pieces with AP flour.
Crack an egg, sift in the ½ tbsp AP flour, and mix to ensure no clumps.
Get a pot of oil up to ~175C, coat the tofu in the egg batter, and drop it in the oil.
Fry the tofu for ~3 minutes, flipping halfway through until golden brown.
Make the sauce by frying minced mushroom, carrot, and longbean/green bean for ~1 minute.
Pour in the shiitake mushroom soaking liquid/stock mixture and bring it up to a boil.
Slowly drizzle in your slurry, stirring constantly until thickened.
Shut off the heat, drizzle in the toasted sesame oil.