Freeze the tofu in the freezer. Once frozen, place it on a microwave-safe plate and heat it in the microwave at 600W for 2 minutes without covering. Flip it over and heat for another 2 minutes. Let it cool slightly, then squeeze out the water by hand.

Heat salad oil in a frying pan. Crumble the tofu by hand into the pan and stir-fry to evaporate the moisture. Once most of the moisture is gone, add yakiniku sauce and grated ginger, and stir-fry to combine (tofu soboro).

In a microwave-safe bowl, crack the eggs and add the egg seasoning ingredients. Mix well and microwave at 600W for 1–2 minutes without covering. Remove and stir with a fork to create scrambled egg crumbles (iri tamago).