Freeze the tofu in its package inside a freezer bag for at least 1 day.

Defrost the tofu, squeeze out excess water, and crumble it into a soboro-like texture.

Prepare spinach by trimming the roots, washing, and cutting into bite-sized pieces. Boil for 1 minute, cool in cold water, and squeeze out excess water. Mix with spinach seasonings.

Beat eggs in a bowl and mix with egg seasonings. Heat 1 tsp salad oil in a pan over medium heat, add the egg mixture, and stir-fry until scrambled.

Heat the remaining 1 tsp salad oil in the same pan over medium heat. Add the crumbled tofu and stir-fry until moisture evaporates. Add tofu seasonings and cook until glossy.