Steps

1. Lightly drain the firm tofu (1 block, 300g), cut it in half, then in half again. Cut one piece diagonally, resulting in 8 triangular pieces in total. (Key tip!) Cutting them thinly into triangles improves the texture. Think of how convenience store sandwiches are cut.
   🕒 01:06
2. Thoroughly pat dry the cut tofu with paper towels. (Key tip!) Moisture seeping from the cut surfaces can cause oil splattering, so be sure to wipe it carefully.
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3. Heat vegetable oil for frying in a frying pan and pan-fry the tofu until golden brown on both sides.
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4. Remove the pan-fried tofu temporarily, then cut the pork and vegetables. Remove the stem and seeds from the red bell pepper and slice it diagonally.
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5. Cut the scallions into roughly 1.5cm wide pieces.
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6. Cut the thinly sliced pork belly (100g) into strips.
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7. In a bowl, combine the sauce ingredients: grated garlic (1 clove), grated ginger (1 clove), soy sauce (1/2 tbsp), oyster sauce (1.5 tbsp), sugar (1/2 tbsp), and cooking sake (rice wine) (1 tbsp). (Key tip!) Grated garlic and ginger blend well into the tofu. Soy sauce and oyster sauce create a rich flavor.
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8. Leaving about 1 tbsp of oil in the frying pan used for the tofu, utilize it further. (Key tip!) Using the oil infused with the tofu's flavor and aroma will make the entire dish exceptionally delicious.
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9. Using the remaining oil in the pan, stir-fry the cut pork belly (100g) until it changes color.
   🕒 05:31
10. Once the pork changes color and releases its fat, add the sliced red bell pepper (1 small) and stir-fry briefly.
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11. Briefly coat the pork and bell peppers with the prepared sauce mixture.
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12. Add 1 cup of water and simmer to reduce.
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13. Once reduced, add the pan-fried tofu and toss gently to allow it to absorb the pork's flavor. (Key tip!) Pan-fried tofu is low in moisture, so it soaks up flavors intensely.
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14. Once the tofu has absorbed the flavor, generously add the cut scallions (4-5 stalks).
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15. When everything is well combined, turn off the heat. Thicken with a slurry made by mixing potato starch (1/2 tsp) with water (1 tsp).
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16. Once the thickened slurry is evenly distributed, turn off the heat, transfer to a serving dish, and drizzle any remaining sauce over the top. (Key tip!) For an extra kick, you can add doubanjiang (spicy bean paste) or chili oil to adjust the spiciness.
    🕒 07:53