炒め物（ナスチャンプルー）｜エプロンさんのレシピ書き起こし

Wrap firm tofu in kitchen paper, place in a heat-resistant container, and heat in a 600W microwave oven for 2 minutes.
Cut off the stem of the eggplant and cut into chunks.
Cut the thinly sliced pork belly into 5 cm wide pieces and sprinkle with potato starch.
Cut firm tofu into bite-sized pieces.

Add salad oil to a frying pan and heat over medium-low heat.
Add thinly sliced pork belly and heat while loosening.
When the color changes about half, add the eggplant and mix so that the oil is familiar with the whole.
When the eggplant becomes soft, add the firm tofu.
When the firm tofu is warm, add (A) and mix gently with a spatula.
Move the ingredients to the edge, add the beaten egg to the empty space, heat while lightly mixing, and when it is half-boiled, mix it all together, and finally adjust the taste with salt and pepper.

2をお皿に盛り付け、上に鰹節をかけたら完成。