Microwave the tofu for 4 minutes at 600 W, put on a sieve to drain away the excess water, and cut into 2cm cubes.
Heat a frying pan over medium heat, put in the sesame oil and ginger; when it's starting to smell nice add the tofu and fry until browned.
Add the carrot, Chinese chives and enoki mushrooms, and stir fry while taking care not to let the tofu fall apart. When the vegetables are getting soft and pliant add the combined sake, soy sauce, sugar, soup stock granules and salt, and flavor.
When the flavoring ingredients are mixed in and the moisture has evaporated, add the katakuriko dissolved in water to thicken the sauce.
One Cookpad user tried out this recipe with the addition of bean sprouts.
Story Behind this Recipe
I love tofu and Chinese chives.
Add the flavoring ingredients all at once while cooking over medium heat. This way the dish won't get too watery and will be cooked in a short amount of time. I've made the seasoning subtle to bring out the flavor of the tofu, so please adjust the salt to your taste.