In a frying pan, fry the tofu while crumbling it. Draining it beforehand will speed up this process.
Once the moisture has evaporated, add the soy sauce and mirin and cook all the ingredients together.
Once all the water has evaporated and the mixture has become crumbly, it's finished.
Story Behind this Recipe
I made this recipe to use up tofu that was nearing its expiry date.
Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate. I personally prefer firm tofu! Adding ginger enhanced the flavour and it was delicious.