I don't use exact measurements all that often, so use your heart!

Ingredients:

• 2 blocks soft tofu
• Half a head of garlic
• Sesame oil
• Soy sauce
• Chiu chow chili oil (or you can use a different type of chili oil you prefer, but this is my favorite!)
• Salt
• MSG (optional)
• Cornstarch (optional)

1. Drain your tofu and press on all sides with paper towels - you don't need to squeeze out all the moisture, but doing this even just a bit will help the tofu not be too watery.
2. In a large pan, heat sesame oil (enough to lightly coat the whole pan) on medium, then add chopped half head garlic.
3. After garlic is just slightly toasted, add in diced tofu.
4. Add soy sauce - you don't need to add too much because the flavor will come mostly from the chili oil.
5. Add 1.5 big spoons of chili oil (or you can adjust for your spice preference).
6. Simmer everything so that the sauce seems a bit thickened. You can add cornstarch slurry to make it thicker if it seems too watery.
7. Add salt to taste. Serve with rice.
Ingredients:

• 2 tbsp butter (I always use salted) and a little extra for the egg later
• One whole yellow onion
• Two carrots
• One potato
• 1/2 kabocha (semi optional - I used to make it without, but I really like it lately!)
• 1/2 package Vermont Curry roux
• 1/2 package Java Curry roux (^ This is DEFINITELY my preferred way to make Japanese curry! I would not recommend any other brands or combinations honestly hehe)
• Water
• 2-3 eggs (your preference and how hungry you are...)
• Soy sauce
• Sugar
• Chicken stock (optional)
• Honey (optional)

1. Chop up onion and carrots very small, and potato and kabocha into small bite sized pieces.
2. In a large pot, add butter, then onion and carrots. Stir around until onions are a bit brown and it seems cooked.
3. Add potato and kabocha. Stir for a little more, maybe 5 min.
4. Add water (and optionally, half water half chicken stock to make a little more savory) until vegetables are all covered - it might take more liquid than you expect. (You can also optionally add some honey at this point too to make it a little sweeter!)
5. Put lid on pot and boil for 15-20 min until potato and kabocha can smash slightly with a wooden spoon against the side of the pot.
6. Add Vermont and Java roux - depending on how much liquid you needed, put in a small bit of roux at a time until the curry is your desired consistency - I prefer a little thicker, which can take a full package, so I use 1/2 Vermont and 1/2 Java, allowing for enough to make a second batch another time!
7. After curry is done, in a separate bowl, crack your eggs, add a pinch of sugar, and a little bit of soy sauce and stir to combine.
8. In a small pan, grease the bottom with butter then pour in the egg mixture. I like to add eggs while it's still cold then crank the heat high and push them around with a rubber spatula so they can still be fairly runny but scrambled.
9. When eggs are just set, get a bowl of rice, add curry, and add your scrambled eggs on top. Enjoy!