Steps

1. In a bowl, mix together 100ml water, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp dashi powder, 1 tsp grated ginger, and 1 tsp potato starch. (Key Tip!) By combining the seasonings and potato starch beforehand, the sauce naturally thickens, making the bean sprout sauce incredibly delicious.
   🕒 00:37
2. Drain 1 block (300g) firm tofu by placing it on a plate or wrapping it in paper towels and microwaving on 600W for 3 minutes.
   🕒 00:51
3. Cut the drained tofu into bite-sized pieces. If you microwaved it for draining, pat the surface dry and let it cool slightly.
   🕒 01:06
4. Place the cut tofu and 3 tbsp potato starch into a food bag. Gently shake the bag without crushing the tofu to evenly coat it. (Key Tip!) Using a plastic bag prevents your hands from getting messy and ensures the potato starch adheres well to the tofu.
   🕒 01:22
5. Heat oil in a frying pan over medium heat and arrange the potato starch-coated tofu pieces in a single layer.
   🕒 01:38
6. Flip the tofu pieces occasionally and fry until golden brown on all sides. (Key Tip!) Coating the tofu with potato starch adds volume, making this a hearty dish that's incredibly affordable.
   🕒 01:55
7. Once all sides are browned, remove the tofu from the pan and set aside on a plate.
   🕒 02:12
8. Wipe off any excess oil or debris from the frying pan with paper towels.
   🕒 02:20
9. Add 1 bag (200g) bean sprouts to the frying pan. Sprinkle with a little salt and pepper and stir-fry briefly to coat the sprouts with oil.
   🕒 02:26
10. Remix the pre-mixed sauce thoroughly and pour it into the frying pan.
    🕒 02:35
11. Cook until the bean sprouts are tender and the sauce has thickened. (Key Tip!) Cooking the bean sprouts releases their moisture, which helps create the perfect seasoning consistency.
    🕒 02:44
12. Once the bean sprouts are cooked and the sauce is nicely thickened, return the fried tofu to the pan and mix everything together well.
    🕒 03:14
13. Plate the tofu, ensuring it's coated with the bean sprout sauce.
    🕒 03:25
14. Garnish with chopped scallions and serve. Enjoy!
    🕒 03:39