Drain tofu from package. Slice block in half and then cut into 8 pieces.

Put a few paper towels on a plate. Then place each tofu blocks over it. Grab a few more paper towels and gently pat-down each tofu piece - get rid of the excess water. 

Cut each garlic clove into thin slices.

Put a neutral tasting oil (e.g. vegetable oil) in a frying pan. Put it on a medium heat. Once its hot, place garlic pieces in. It will begin to infuse its flavors into the oil. When garlic pieces get a nice browning, briefly take them out and set aside. (We will use later for garnish)

Then place the tofu pieces into the infused oil. Fry tofu on both sides until you get a slightly crispy skin. Then set tofu pieces aside on a plate with a paper towel - let it soak up the excess oil. Then plate tofu pieces on a clean plate. Place cooked garlic pieces over the top.

Make dipping sauce: Mix soy sauce, sesame oil, vinegar and sesame seeds.

Dip tofu pieces into soy sauce and enjoy!

Place dried woodear mushroom into a bowl with cold water. Let it sit and rehydrate in water for 30 minutes.

Cut cucumber in half. Then cut into thin slices. Put slices into a mixing bowl. Pour salt over the slices and give a quick toss. Set it aside for 10 minutes and let the salt sweat out the cucumber.

After 30 minutes, drain the wood ear mushrooms. They will have grown in size. Bring a pot of water up to boil. Blanche the mushrooms for 1 minute. Then drain and rinse under cold water.

Remove the middle root portion from the boiled mushrooms. Then tear any extra-large pieces into smaller pieces.

Now use your hand and squeeze out the water from each mushroom.

Now back to the cucumber: Rinse the salted cucumbers under some running water - wash off all the salt. Then use your hands again to squeeze the water out of the cucumbers. Set them aside.

Make Balsamic Vinaigrette Sauce: Mix all of the listed ingredients. 

Take out a large mixing bowl. Place the mushrooms and cucumbers in. Then put in the vinaigrette sauce and give it a nice toss. Finish the salad by adding in the sesame oil. Plate and enjoy!

Clean the squid (reference video) first. Then dice each tentacle and ½ of the tube into small, bite-sized pieces. Give the pieces a quick rinse under running water. Set aside.

Dice mushrooms, onion, carrot and spring onion into small cubes. Set aside.

Place the squid squid and vegetable pieces into a mixing bowl. Then crack two eggs in. Put salt in. Give it a very good mix. The egg mixture will look foamy.

Then add in the flour and give it a good mix. 

Put your frying pan on a medium-low heat (Note: Do not fry on high heat!). Pour a good amount of oil in. Once it is hot, place spoonfuls of batter into the frying pan. Let each piece fry until you start to browning on the bottom.

Then flip each piece over and let it cook. Then flip each back over. Set aside on a plate with a paper towel. Plate and enjoy!