Steps

1. Place 1 pack of bean sprouts in a bowl or salad spinner and rinse a few times.
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2. Add enough water to cover the bean sprouts and soak for about 5 minutes. **(This is the secret!)** This removes any odor from the bean sprouts and makes them crispier by hydrating them.
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3. After 5 minutes, drain the bean sprouts in a colander and thoroughly dry them with a salad spinner or other method. **(This is the secret!)** Leaving moisture will make the sauce watery, so it's crucial to drain them well.
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4. In a bowl, combine 1/2 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Sweet Bean Sauce, 1 tsp Chicken Bouillon Granules, 1 tsp Sugar, 3 tbsp Cooking Sake (Rice Wine), and 200ml Water. Mix well.
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5. Add sliced dried chili peppers to your liking and mix again. The sauce is now ready.
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6. In a separate bowl, mix 1 tbsp Potato Starch with 2 tbsp Water to create a slurry. **(This is the secret!)** When thickening with a small amount of liquid, a 1:2 ratio of potato starch to water helps prevent lumps.
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7. Grate 10g Ginger and set aside in a bowl separate from the sauce. **(This is the secret!)** Adding ginger at the end enhances its aroma.
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8. Slice 2 packs of thick fried tofu (300g) into thin pieces, about 5mm to 1cm thick.
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9. Rotate the thinly sliced tofu pieces horizontally and cut them in half vertically, then into bite-sized pieces. **(This is the secret!)** Slicing them thinly allows the sauce to penetrate easily, and cutting them into bite-sized pieces makes them easy to eat with the bean sprouts.
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10. Lightly oil a frying pan and arrange the sliced tofu pieces without overlapping.
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11. Heat the frying pan over medium-low heat, and sprinkle a pinch of salt on the tofu pieces to season them.
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12. Once the tofu has a nice golden-brown color on one side, flip it over. **(This is the secret!)** Browning the tofu enhances its flavor and makes it easier for the sauce to soak in by removing excess moisture.
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13. Pour in the well-mixed sauce and bring to a boil.
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14. Once it comes to a rolling boil in the center, reduce the heat to low and let it simmer for 5 minutes to allow the tofu to absorb the sauce. **(This is the secret!)** The goal is to infuse the flavor into the tofu, not to reduce the sauce, so simmer gently over low heat.
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15. After 5 minutes, turn off the heat.
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16. Re-mix the potato starch slurry thoroughly and add it in small portions several times while stirring to thicken the sauce. **(This is the secret!)** To prevent lumps, turn off the heat, add in stages, and stir continuously.
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17. Reheat gently to stabilize the thickened sauce.
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18. Add the grated ginger and a generous amount of freshly ground black pepper, if desired.
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19. Add the drained bean sprouts and heat the frying pan over medium-low heat.
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20. Continue to cook for about 1 minute, cooking the bean sprouts and stabilizing the thickened sauce. **(This is the secret!)** The thickened sauce can easily burn, so always stir while cooking. Bean sprouts must be cooked to avoid potential food poisoning as they can cause illness if eaten raw.
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21. Turn off the heat and drizzle with sesame oil for a final touch.
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22. Plate and serve. Enjoy!
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