Pan-Fried Tofu with Scallions, Shiitake Mushrooms and Soy Sauce

Very simple ingredients in this recipe. In fact, the most time-consuming part (if you consider 10-15 minutes time consuming) is the pan-frying of the tofu to achieve a lightly golden, crispy exterior. This dish is standard fare in Taiwanese cuisine and a fixture in my mom's home cooking. The sliced Fresno chili is not traditional, but something I like to add for color & a little kick. I've cooked this dish two ways: one using firm/regular tofu and the other using soft tofu - both are equally good, just a tad different in texture.