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Crumble the tofu and air fry it until it becomes crispy.
In a dry wok, cook the mushrooms until they release their moisture.
Add a small amount of oil to the wok and stir-fry the Chinese eggplant until it becomes soft and tender.
Incorporate minced garlic, ginger powder, and Chinese five-spice into the wok, stirring briefly.
In a separate bowl, combine dark soy sauce, regular soy sauce, sugar, cornstarch, and water to create the sauce.
Boil water and cook the rice cakes until they are tender, soaking them beforehand if desired.
Add the cooked rice cakes to the wok along with the vegetables and tofu.
Pour the prepared sauce over the mixture and toss everything to ensure it is evenly coated.
Garnish with sliced green onion and serve.