Drain excess water from tofu by microwaving for 1.5-2 minutes (600 W), use paper towel to pat dry.
Heat vegetable oil in a pan, start pan-frying the tofu and crumble.
When Step 2 is ready, add the ★ ingredients.
You don't have to worry about the water that comes out from the tofu.
Add beaten eggs and quickly mix thoroughly. It is done when the eggs are cooked to your liking.
Top it over a bowl of hot rice. Garnish with dried seaweed and ichimi spice.
It might be easier to eat with a spoon.
Story Behind this Recipe
My mom often made this when I was a child, and I asked her how to make this. I made this as a donburi, but it also serves as a side dish!
It's so easy to make this, and it tastes really good. I can eat this even when I don't have an appetite. It may be nice to add tempura crumbs and chopped green onions. It's ok even if you don't have powdered dashi stock. If you want to make it healthier, add more tofu and use 1 egg!