Mix the A seasoning and set aside.
Pour vegetable oil into the frying pan and stir fry the garlic and Doubanjiang until fragrant.
Add the deep-fried tofu, carrots, and Shiitake and stir fry.
After stir frying for 3 minutes, add the edamame and seasoning from 3. and stir fry.
Once the mixture starts to bubble, add the starch slurry, pour a ring of sesame oil, and stir to thicken the sauce.
Pour on top of the brown rice (or white rice), top off with the julienned cucumber to taste, and serve.