Steps

1. Cut the firm tofu into about 5cm long pieces.
   🕒 01:17
2. Place the cut firm tofu in a bowl, and lightly season with salt and pepper.
   🕒 01:31
3. Add dried shrimp (1 tbsp) and 2 beaten eggs, then mix without breaking the tofu.
   🕒 01:43
4. Sprinkle in all-purpose flour (1 tbsp) and mix further.
   🕒 02:17
5. Pour the tofu mixture into a tray lined with plastic wrap.
   🕒 02:32
6. Place the tray in a pot of boiling water, cover, and steam for about 5 minutes.
   🕒 02:53
7. Cool the steamed egg tofu by placing it in ice water. This is the key! Chilling firms it up.
   🕒 03:19
8. Remove the cooled egg tofu from the tray and cut into bite-sized pieces.
   🕒 03:55
9. Heat white sesame oil (2 tbsp) in a frying pan and stir-fry the ground pork (100g) until it turns white.
   🕒 05:10
10. Add doubanjiang (1 tsp) to the ground pork and stir-fry.
    🕒 05:51
11. Add minced scallions (1 tbsp), ginger (1 tbsp), and garlic (1 tbsp) and continue to stir-fry.
    🕒 06:14
12. Add cooking sake (2 tbsp) and water (approx. 150cc) and let it simmer down. This is the key! Draw out the umami from the ground pork with water.
    🕒 06:35
13. Add the egg tofu to the thickened sauce, cover, and simmer for about 2 minutes.
    🕒 07:38
14. In a bowl, mix potato starch (1 tsp) with water (1 and 1/2 tsp) to make a slurry.
    🕒 07:53
15. Add a pinch of salt to the simmering egg tofu, pour in the potato starch slurry, and mix everything to thicken.
    🕒 08:36
16. Finish by drizzling with sesame oil (1 tbsp) and quickly stir-frying over high heat until done.
    🕒 09:19