Prepare the Tofu: Drain the silken tofu and pat it dry. Cut it into large cubes. Heat oil in a wok or deep skillet until hot (about 350°F/175°C). Fry the tofu in batches until golden and crispy on the outside. Remove and set on paper towels to drain excess oil.

Prepare the Sauce: In a small bowl, combine the chicken or vegetable stock, oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and salt. Stir until the ingredients are well mixed and set aside.

Stir-Fry Aromatics: Heat a tablespoon of oil in a clean wok or pan over medium heat. Add the ginger and garlic, stir-frying until fragrant. Toss in the white portions of the scallions and cook for another minute.

Cook the Vegetables: Add the shiitake mushrooms, carrots, and bamboo shoots to the wok. Stir-fry for 3-4 minutes until slightly softened. Add the Shaoxing wine and let it sizzle for a few seconds.

Simmer the Tofu and Snap Peas: Return the fried tofu to the wok along with the snap peas. Pour in the prepared sauce, gently stirring to coat the tofu and vegetables evenly. Simmer for 5 minutes until the tofu absorbs some of the sauce flavors.

Thicken the Sauce: Stir in the cornstarch slurry, and cook for another 2-3 minutes until the sauce thickens and everything is well coated.

Finish and Serve: Add the green parts of the scallions and give everything a final stir. Serve hot over steamed rice or alongside your favorite grain.