Cut the tofu into easy-to-eat portions (about 1.5 cm cubes). Put the cut tofu into a bowl, microwave it to evaporate the water, and wipe off the remaining water with a paper towel. Mix the ingredients marked with ● together.
Add oil to a pan (not listed), and fry the tofu. Once the tofu has browned a bit, transfer it to a plate (you can also just warm the tofu up in the microwave instead of frying. However, make sure to remove the water.)
Add oil (not listed) to the pan from Step 2 (it's okay if there is a little tofu remaining), add in the beat eggs, and scramble them until they are about halfway cooked. Put them on top of the tofu from Step 2.
Add in the mixed ingredients marked with ● into the pan (it's okay if some egg is left) from Step 3, And heat it up while stirring until it thickens. Put this on top of the eggs from Step 3.
Edit: When cooking the tofu in step one, frying it up with diagonally-cut white leaks also tastes great. It gives it a nice crunchy texture.
It also tastes great on top of rice.
Story Behind this Recipe
I wanted to eat tofu in a different way than I usually do, so I thought this up. I mixed my favorite ketchup with vinegar, and was able to come up with this mild sweet and sour ketchup sauce.
1) When not using honey for the sauce, a tablespoon of sugar should suffice. 2) Make sure to thoroughly drain the tofu. If you want to sweeten it, add sugar in 1/2 tablespoon intervals to taste. When you mix in the water, this is useful because the water from the tofu will drain out and mix with the ankake. 3) I used a small 200g package of firm tofu. You can use silken tofu, but be aware that it breaks apart easily.