Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.
Most of these ingredients can be found in Asian grocery stores. If you cannot find the fresh version of an ingredient, you may use canned or frozen. This recipe is customizable; you may substitute or leave out ingredients if desired.
Fried tofu can be replaced with 7 ounces of rinsed and drained fresh tofu.
Per Serving: 542 calories;14.5 g fat;
98.6 g carbohydrates;
13.4 g protein;
< 1 mg cholesterol;
1321 mg sodium.