Steps

1. Finely chop 200g of Bean Sprouts into about 5mm widths.
   🕒 00:41
2. Finely chop 100g of Napa Cabbage into about 5mm widths.
   🕒 00:46
3. Place 300g of Firm Tofu in a heatproof container and microwave at 600W for 3 minutes.
   🕒 00:52
4. Discard the water that comes out of the heated tofu.
   🕒 01:00
5. Place the tofu in a frying pan and crumble it roughly with a spatula. Stir-fry over medium-high heat, allowing the moisture to evaporate. (This is the key!) Crumbling it roughly gives it a texture similar to ground meat, making it delicious.
   🕒 01:04
6. If the non-stick coating on your pan is worn, add a small amount of Sesame Oil and stir-fry to prevent sticking.
   🕒 01:19
7. Once the tofu's moisture has evaporated and it's crumbly, add the chopped Bean Sprouts, Napa Cabbage, 1 tsp Sesame Oil, 1 tsp Grated Garlic, and 1 tsp Grated Ginger. Stir-fry everything briefly.
   🕒 01:44
8. After briefly stir-frying and allowing the oil to coat the ingredients, add 2 tbsp Cooking Sake (Rice Wine) and 200ml Water.
   🕒 02:03
9. Cover with a lid and bring to a boil over medium heat.
   🕒 02:22
10. Once boiling, reduce heat to medium-low and simmer for about 5 to 6 minutes.
    🕒 02:30
11. When the napa cabbage is tender and the bean sprouts are cooked, add 200ml Soy Milk. (Be careful!) Soy milk can separate if boiled, so be cautious.
    🕒 02:43
12. Add 2 tsp Chicken Stock Powder, 2 tsp Miso Paste, and 1 tbsp Ground Sesame Seeds. Stir everything together and heat until warm.
    🕒 02:59
13. Once warm, add 1 tsp Sesame Oil and give it a quick stir. It's ready!
    🕒 03:21
14. Serve in bowls, and optionally drizzle with Chili Oil and sprinkle with chopped Scallions before enjoying.
    🕒 03:31