Remove tofu from its package and drain. Wrap tofu in a clean tea towel and place on a plate. Place another plate on top of the wrapped tofu to act as a weight, and place in the fridge for 1 hour to extract excess moisture.
Remove tofu from tea towel and then cut in half horizontally, then cut each thin slice in half vertically. You will end up with four pieces of tofu.
Gently toss tofu in plain flour, dip in beaten egg and then cover in panko crumbs. Repeat for remaining tofu.
In a large non stick pan, heat 1 cm of canola oil. Test oil with a panko crumb to check heat. When panko crumb sizzles and browns gently the oil is ready. Fry your crumbed tofu. When brown, place on paper towel to absorb any excess oil, then transfer tofu on a lined baking tray and place in oven on low heat to keep warm while cooking the mushrooms.
In a large non stick pan head sesame oil and butter. Then add ginger, garlic and spring onions. Cook for 1 minute and then add mushrooms, peppers, soy sauce and miring. Cook for around 4 minutes until the mushrooms are soft. Remove from heat and set aside.
Place tofu on plates and then cover with mushroom mixture. Sprinkle with sesame seeds and serve immediately.