Wrap the tofu in a clean kitchen towel. Place a heavy pot or a stack of books on top and press for 10–15 minutes to remove excess moisture.

Heat the oil in a nonstick skillet. Crumble the tofu finely with your hands and spread it evenly in the pan. Let the tofu cook for 5 minutes without stirring or shaking the pan.

Once the bottom of the tofu is lightly browned and crispy, stir or flip it with a spatula and cook for another 4–5 minutes, until the tofu crumbles are golden brown all over.

Whisk all the marinade ingredients together in a bowl until well combined.

Reduce the heat to low and pour the marinade over the tofu. Stir well and cook for another 1–2 minutes, stirring frequently to coat the tofu evenly.

Remove the mince tofu from the pan and either serve immediately or transfer to an airtight container. Once cooled, it can be stored in the refrigerator for up to five days.