Japanese Savory Egg and Tofu Scramble

In a medium bowl, whisk together the eggs, soy sauce, mirin, and sugar until well combined.

Heat the vegetable oil in a non-stick skillet over medium heat.

Add the crumbled tofu to the skillet and cook for 3-4 minutes, stirring occasionally, until lightly browned.

Pour the egg mixture over the tofu in the skillet.

Let the eggs set for about 30 seconds without stirring, then gently scramble with a spatula until cooked through but still moist, about 2-3 minutes.

Remove from heat and divide the scramble between two plates.

Garnish with chopped green onions and serve immediately.