Shred the Fresh Ginger (1 teaspoon). Wash and dry the Shen Li Hon (20 ounce), then finely chop it. Place in a bowl and combine with Salt (1/2 teaspoon) and Rice Wine (1 teaspoon). Smash with your hands to soften. Then let sit 30 minutes. Rinse and squeeze dry.
Blanch the Edamame (5 ounce) in a pot of boiling water for roughly 30 seconds. Slice the Bean Curd (7 ounce) into 1 inch pieces.
Heat a pan over medium heat. Add 2 teaspoons of the Sesame Oil (5 teaspoon) and stir-fry the ginger for 20 seconds. Add the shen li hon, and season with Salt (1/2 teaspoon), Mushroom Powder (1/2 teaspoon), a few drops of Water (to taste), and the rest of the Sesame Oil.
Mix well, then add the bean curd and Ground White Pepper (1/2 teaspoon). Stir, then transfer to a plate.
Top with edamame, serve, and enjoy!