Steps

1. Peel and thinly slice 2 cloves garlic.
   🕒 02:09
2. Heat 1/2 tbsp oil in a frying pan, then sauté the thinly sliced garlic to make garlic chips. Remove when golden brown.
   🕒 04:10
3. In the same pan, spoon in 350g firm tofu in large chunks. Season with salt and pepper to taste and cook over high heat until browned. [Pro Tip!] Do not drain the tofu; instead, cook it to evaporate moisture. The osmotic pressure from the salt and pepper will help release water.
   🕒 04:50
4. While the tofu is cooking, tear 40g bacon into small pieces and add to the pan.
   🕒 05:58
5. Add 10g butter and sauté until the bacon is crispy.
   🕒 06:20
6. Add [A] 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp sake, 1/2 tsp sugar, 4 dashes MSG, and black pepper to taste, then sauté until the liquid has evaporated and the tofu is coated. [Pro Tip!] Since tofu is bland, adding a generous amount of black pepper will enhance the flavor.
   🕒 06:44
7. Plate the dish and top with the prepared garlic chips.
   🕒 07:37
8. Garnish with chopped scallions to taste and add Tabasco for a flavor change, if desired.
   🕒 09:06