Trim the ends of the snap peas and remove the strings by pulling gently. Cut them diagonally in half. Julienne the ginger.

Cut the fried tofu in half lengthwise, then into bite-sized pieces.

In a frying pan, cook the tofu over medium heat until both sides are golden brown. Remove and set aside.

In the same pan, heat salad oil and ginger over low heat until fragrant. Add ground chicken and cook over medium heat until the color changes.

Add the seasoning ingredients (sake, sugar, soy sauce, dashi powder, and water) to the pan and bring to a boil. Add the tofu and snap peas, cover, and simmer over low heat for about 2 minutes.