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Soak and drain the tofu skin, then cut into generous pieces.
Fry the shallot and garlic in a little oil until fragrant.
Add the mushrooms and cook over high heat until they begin to brown.
Add the tofu skin, soy sauce, mushroom sauce, dark soy and sugar.
Pour in the stock and add the chilli.
Bring to a simmer and cook uncovered for around 15 minutes.
Let the liquid reduce until it becomes a glossy sauce clinging to the tofu skin.
Add plenty of black pepper and the sliced spring onion
Serve over rice.