Squeeze the egg tofu out of the packaging (like a toothpaste), keeping its cylindrical shape intact. Cut laterally into 1-inch disks and place each disk on a paper towel to dry, flat side down, for 1 minute. Flip each disk to dry the top side.
Pour about 1/4 cup of cornstarch onto a plate. Dip each flat side of each tofu disk into the cornstarch and shake off excess flour.
Add enough cooking oil into a frying pan to cover the bottom of the pan. Heat over medium high heat. When the oil is hot enough (you can test by dropping some cornstarch into the oil, if it bubbles then it's ready) gently add each tofu disk into the pan, flat side down and fry for 2 minutes. Flip the tofu disks and fry the other flat side for another 2 minutes. Remove the egg tofu from oil and let rest on drying rack.
Boil about 3 cups of water in a pot and add in the bok choys. Let cook for about 1 minute, and remove from heat. Set aside.
To make the cornstarch slurry, combine cornstarch with water in a small bowl and set aside.
To make the sauce, heat 2 tbsp of cooking oil in a frying pan over medium high heat. Add in the sliced cremini mushrooms and minced garlic and stir fry for 1 minute. Add 1 cup of water and bring to a boil. Lower heat to medium and cover. Let simmer for 15 minutes. After 15 minutes, remove cover and put heat on medium high. Add 1 tsp chicken broth powder, 1 tbsp of low-sodium soy sauce, and 1/2 tsp of sesame oil and stir well. Add in the enoki mushrooms. Pour in the cornstarch slurry while continuously stirring and bring sauce back to a boil (the sauce should thicken). Add in the cooked bok choys and fried egg tofus and gently fold to mix. Serve with a bowl of rice.