Bring a saucepan of salted water to the boil.
Drain the wood ear fungus and blanch for 8 to 10 minutes. Remove the fungus with a slotted spoon or spider ladle (keep the water on the boil) and place in a colander to drain.
Drain the beancurd skin and add them to the same pot of water, reduce the heat to medium and simmer until completely soft and the skin appears a much lighter shade of beige, 15 to 20 minutes. Every now and then, use a spoon or ladle to press the beancurd skin down to submerge it under the water. Just before they are ready, add the edamame beans and blanch for 1 to 2 minutes. Drain.
When the wood ear mushrooms are cool, squeeze out any excess water and roughly chop them. Cut the bean curd skin sticks into 1 inch (2 to 3cm) pieces.
In a large bowl, whisk together the garlic, chili, vinegar, soy sauce or tamari, sugar, and sesame oil until the sugar dissolves. Add the wood ear fungus, beancurd skin and edamame beans and toss well to coat. Cover and allow to marinate in the refrigerator for 30 minutes (or longer).
When ready to eat, toss well and scatter over the scallions and sesame seeds