Cut the thickness of the tofu in half and then cut into bite-sized pieces. Place on a plate covered with a paper towel for 10 minutes to lightly drain the moisture.
Cut the chives and pork into bite-sized pieces.
Add the ◆ ingredients to the frying pan and turn on the heat. When it begins to boil, add the pork and let it simmer.
When the pork has basically been cooked, add the tofu. Cover with a lid and let it simmer on low heat for about 5 minutes (midway through, scoop the liquid onto the tofu so that the seasoning can soak).
Add the chives and simmer until softened.
Increase the heat to slightly high and bring the liquid to a boil. Pour in the beaten egg. Cover with a lid and lower the heat to medium-low. Cook until the egg has cooked, and it's done.
Story Behind this Recipe
My family had requested both Chinese chives with eggs and meat with tofu, so I combined both.
You could also use 150 ml of water + 1/2 teaspoon of instant dashi granules.
Draining the tofu on paper towels for 10 minutes prevents the flavor from thinning out, plus allows the flavors to permeate the tofu more efficiently.