Steps

1. Cut 2 crab sticks into 4 pieces each and shred them with the side of a knife.
   🕒 00:52
2. In a bowl, combine [A] water (150ml), chicken bouillon powder (1 tsp), potato starch (2 tsp), soy sauce (2 tsp), sesame oil (2 tsp), grated garlic (1 tsp), grated ginger (1 tsp), sugar (1 tsp), and the shredded crab sticks. Mix well.
   🕒 00:36
3. Lightly oil a frying pan.
   🕒 01:02
4. Cut the firm tofu (1 block, 300g), which has been pressed to drain water, into slices about 5mm to 1cm thick.
   🕒 01:06
5. Arrange the cut tofu slices in the oiled frying pan.
   🕒 01:17
6. Heat the frying pan over medium heat and season both sides of the tofu with salt and pepper (to taste).
   🕒 01:27
7. Cover the pan and steam the tofu for 2 minutes.
   🕒 01:42
8. Pour the 2 beaten eggs over the steamed tofu.
   🕒 01:51
9. Reduce heat to medium-low, cover, and steam for 3 minutes. If the egg is not fully set, pour any liquid parts to the bottom and cook until completely solidified. **(Key Tip!)** Ensure the egg is fully cooked to prevent burns.
   🕒 02:02
10. Once the egg is completely set, carefully transfer the tofu and egg mixture to a plate.
    🕒 02:32
11. Place the frying pan upside down over the plate, then invert to return the tofu and egg to the pan. Shape it into a round form.
    🕒 02:40
12. Pan-fry over medium heat for about 1.5 to 2 minutes until the other side is golden brown.
    🕒 02:52
13. Once browned and it slides easily in the pan, transfer to a serving plate.
    🕒 03:02
14. Turn off the heat and pour the whisked sauce ingredients from Step 2 into the same frying pan. **(Key Tip!)** Add the sauce while the pan is off the heat to prevent the potato starch from clumping.
    🕒 03:09
15. Stir and heat over medium heat, simmering until the sauce thickens.
    🕒 03:29
16. Pour the thickened sauce over the pan-fried tofu and egg.
    🕒 03:36
17. Garnish with chopped green onions in the center and pickled ginger (if using) to complete the dish.
    🕒 03:48