Cover the tofu with a paper towel, and set it aside for 30 minutes in a colander to drain.
Shred the imitation crab sticks. Mince the green onion.
Mix the drained tofu well, and combine with the imitation crab sticks, green onion, salt, pepper, katakuriko, and the soup stock. More katakuriko will result in chewier tofu.
Heat a decent amount of sesame oil in a frying pan. Fry both sides of the tofu mixture.
Drain any excess oil when done.
Serve with ponzu if you'd like and enjoy.
Story Behind this Recipe
I wanted to make ganmodoki ("mock duck" usually prepared with fish paste) with my drained tofu, and ended up with something completely different. So, this recipe was a product of a serendipitous accident.
Make sure to drain the tofu well. The katakuriko can easily get lumpy, so take care to mix the batter well.