Blend the tofu with 1 tbsp soy sauce and 1 tbsp black rice vinegar. Remove the stems of the mushrooms, add more mushrooms and chop everything finely.

Finely chop the chives. Mix the mushrooms, chili, black garlic, ginger, chives, and tofu cream in a medium bowl. Taste the filling and add more soy sauce or vinegar, if needed.

In an oven-proof pan, add 1 tbsp of oil. Sprinkle the sugar in an even layer into the pan.

Stuff the mushrooms with tofu mix, then place the mushrooms in the pan. Top each mushroom with a lot of panko, and drizzle 2 tbsp of soy and rice vinegar into the pan.

Use a pastry brush to carefully brush them with the remaining oil and some of the soy-vinegar mix from the pan. Finish with a sprinkle of brown sugar.

Roast in the oven for about 20 minutes until the panko is golden and crunchy and the stuffing is slightly firm.