Steps

1. Prepare Atsuage (Thick Fried Tofu) 2 pieces (300g).
   🕒 00:21
2. Place the atsuage in a plastic bag and mash thoroughly with your hands. It should become crumbly like minced meat. [Key Tip!] Atsuage has low moisture content, so it won't become mushy when mashed. The key is to achieve a texture similar to minced meat.
   🕒 00:29
3. Prepare Bell Peppers 5 pieces (150g) and remove the stems.
   🕒 01:16
4. Cut the bell peppers in half lengthwise, removing only the tough stem part.
   🕒 01:32
5. Cut the stemmed bell peppers into 1cm thick strips, then cut them crosswise into 1cm pieces to create cubes.
   🕒 01:43
6. Transfer the cut bell peppers to a bowl.
   🕒 02:16
7. Prepare the basil, separating the leaves from the stems. Set the leaves aside to add at the end. [Key Tip!] If basil is unavailable, you can substitute with about one bunch of perilla leaves (shiso) for a delicious result.
   🕒 02:24
8. Trim the hard base from Garlic 1 clove (8g), cut in half lengthwise, and peel.
   🕒 02:51
9. Remove the eyes, as they can be bitter and astringent, using a knife or toothpick.
   🕒 03:08
10. Prepare a small bowl and grate the peeled garlic.
    🕒 03:30
11. Add Doubanjiang (Spicy Bean Paste) 1 tsp, Oyster Sauce 2 tsp, Sugar 2 tsp, Chicken Stock Powder 1 tsp, Cooking Sake (Rice Wine) 1 tbsp, and Fish Sauce (Nam Pla) 2 tsp to the grated garlic in order and mix to create the sauce. [Key Tip!] Fish sauce is the key to the flavor today. Vacuum-sealed bottles are recommended as they help retain the aroma.
    🕒 03:40
12. Heat a frying pan over low to medium heat and add a generous amount of oil.
    🕒 04:45
13. Once the oil is warm, crack in 2 Eggs and fry them, spooning hot oil over the whites to create fried eggs.
    🕒 04:50
14. When the egg whites are crispy, drain the oil and transfer the eggs to a plate.
    🕒 05:11
15. Lightly wipe off excess oil from the frying pan with a paper towel and return to low to medium heat.
    🕒 05:28
16. Add the mashed atsuage and toss to coat with oil.
    🕒 05:32
17. Spread the atsuage evenly in the pan. Break up any large clumps with a spatula. Cook without stirring for about 2.5 minutes to develop a good sear. [Key Tip!] Searing the atsuage promotes the Maillard reaction, giving it a meaty umami flavor.
    🕒 05:47
18. Flip the atsuage and continue to cook for another 1.5 minutes, allowing moisture to evaporate and developing more sear.
    🕒 06:09
19. Add the bell peppers to the atsuage and stir-fry for 30 seconds to 1 minute until lightly cooked.
    🕒 06:35
20. Push the ingredients to the side of the pan, add the prepared sauce, and bring to a boil to evaporate the alcohol.
    🕒 06:51
21. Stir everything together quickly, cook briefly to evaporate any remaining moisture until it's no longer sticky, then turn off the heat.
    🕒 07:01
22. Once the heat is off, tear the basil leaves by hand and add them, tossing gently in the residual heat. Your Atsuage Gapao is ready. [Key Tip!] Tearing the basil leaves releases their aroma beautifully.
    🕒 07:25
23. Serve over cooked rice and top with the prepared Atsuage Gapao and the fried egg. [Key Tip!] If you prefer not to add an egg, reduce the fish sauce and oyster sauce to 1.5 tsp each.
    🕒 07:44