Steps

1. In a bowl, combine 100ml water, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp chicken stock powder, 1 tsp potato starch, 1 tsp grated garlic, 1 tsp grated ginger, and 1 tsp sesame oil. Mix well.
   🕒 00:39
2. Wrap 1 block (300g) of firm tofu in double layers of paper towels.
   🕒 00:58
3. Microwave on 600W for 3 minutes to drain excess water.
   🕒 01:03
4. Carefully remove the paper towels, being mindful of the heat.
   🕒 01:07
5. Cut the drained tofu into approximately 10 bite-sized pieces.
   🕒 01:11
6. Heat some oil in a frying pan over medium heat.
   🕒 01:16
7. Add 100g of ground pork to the heated pan and stir-fry until the color changes.
   🕒 01:28
8. Remove the cooked ground pork from the pan.
   🕒 01:36
9. In the same pan, arrange the tofu pieces and fry until golden brown on both sides, flipping them partway through. This is the key! Draining the tofu makes it less likely to break and easier to brown. It also absorbs the delicious flavor of the stir-fried pork.
   🕒 01:48
10. Push the browned tofu to one side of the pan.
    🕒 02:18
11. Crack 2 eggs into the empty space.
    🕒 02:26
12. Scramble the eggs and stir-fry them until they are partially cooked and broken into large pieces.
    🕒 02:29
13. Return the stir-fried ground pork to the pan.
    🕒 02:45
14. Mix the prepared seasonings well and pour them into the pan.
    🕒 02:47
15. Stir and cook until the sauce thickens. This is the key! Adding potato starch to the seasoning beforehand ensures the sauce thickens nicely and coats all the ingredients for maximum flavor.
    🕒 02:54
16. Once the sauce has thickened, transfer to a serving dish.
    🕒 03:04
17. Sprinkle with chopped green onions, to taste.
    🕒 03:15