Finely mince the shallot and garlic. Thinly slice the Thai chilies, and thinly slice the green onions to use as garnish later. Wipe the mushrooms clean with a damp towel to lift off any loose dirt. Halve any large mushrooms so they cook evenly, and for the seafood mushrooms, trim off the root end and any attached debris.

Drain the tofu and pat it very dry with paper towels. Heat a pan with about 1 inch of a neutral oil to 350F. Fry the tofu for 6 to 7 minutes until golden and crispy on all sides, then set it on a paper towel-lined plate to drain excess oil.

Add the sugar to a pot over medium-low heat. Heat it slowly, stirring occasionally, until it turns a deep amber, about 5 to 7 minutes. Take care not to burn the sugar, as it will turn acrid. Then stir in oil.

Add the minced shallot and garlic to the nuoc mau, and sauté for 1 to 2 minutes until fragrant.

Add the mini king oyster and button mushrooms and brown for 2 minutes, then add the seafood mushrooms and cook for 1 minute more.

Pour in the Dear Mam Vegetarian Fish Sauce and coconut water and bring to a boil. Add the fried tofu, sliced Thai chilies, and fresh ground black pepper. Mix well, reduce the heat to low, cover the pot, and simmer for 10 minutes. Taste and make any final seasoning adjustments.

Serve it directly over a bowl of white rice, or on the side as part of a full Vietnamese family meal. Spoon over plenty of the sauce, then garnish with green onions and black pepper. Enjoy!