Steps

1. Soak 3 pieces of Koya-dofu in lukewarm water for about 3 to 5 minutes to rehydrate.
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2. Finely chop 2 stalks of scallions.
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3. In a bowl, combine 1.5 tbsp Soy Sauce, 1.5 tbsp Cooking Sake (Rice Wine), 1.5 tbsp Mirin (Sweet Rice Wine), 1 tsp Sugar, and 1 tsp Grated Ginger. Mix well.
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4. Drain the rehydrated Koya-dofu in a colander.
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5. Sandwich the Koya-dofu between your hands and gently squeeze out excess water until it's slightly damp. (Key Tip! Squeezing out all the water will make the inside dry and hollow, so leave a little moisture.)
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6. Cut each squeezed Koya-dofu piece into 6 equal portions.
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7. Place the cut Koya-dofu and 2 tbsp Potato Starch into a bag. Shake to coat the pieces evenly with potato starch.
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8. Heat Vegetable Oil in a frying pan over medium heat.
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9. Arrange the Koya-dofu pieces in the pan, ensuring they are not overcrowded.
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10. Pan-fry the Koya-dofu, turning occasionally, until golden brown and firm on all sides. You can also stand them up to ensure even browning. (Key Tip! If you find pan-frying tedious, you can deep-fry them until the potato starch coating is set.)
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11. Once the surfaces of the Koya-dofu are firm, carefully wipe away any excess oil from the pan.
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12. Pour the prepared sauce into the pan and cook over medium-high heat, stirring to reduce the liquid and coat the Koya-dofu.
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13. Once the sauce has thickened, turn off the heat.
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14. Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped scallions. Optionally, serve with a hard-boiled egg.
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