Asian flavours with pan fried tofu.
Boil water and cover the bonito flakes and kelp in a cup. Steep for at least an hour.
Slice the tofu and wrap with paper towels/kitchen roll to remove excess water. Set aside.
Boil water with 1/4 cup/2oz of white vinegar. Poach the eggs for 3 minutes.
Mix the stock from steeping the bonito flakes and kelp with the aminio acid, mirin and minced ginger. Stir well.
Heat the sesame oil in a skillet and pan fry the tofu until golden and crispy. Drain the excess oil from the tofu.
Place the poached eggs over the tofu. Drizzle the sauce over the eggs and top with the scallion/green onions.