Prep the proteins:

1. Drain and cut the tofu into small ½ inch slices. Set aside on a couple pieces of paper towels to drain. 
2. Cut the chicken in half lengthwise and then into thin slices and set aside.

Prep the veggies:

1. Core the green cabbage and cut into 1 inch pieces. Set aside.
2. Peel and trim the carrot and then slice thin. Cut across the slices to create matchsticks. Set aside.
3. Trim the onion and then slice thin.
4. Trim the scallions and cut into 1 ½ inch pieces. Set aside.

For the Stir Fry:

1. Crack the eggs into a bowl and then whisk briefly.
2. Heat a large pan over medium high heat for a couple of minutes. Add 2 Tablespoons of oil and then the tofu.
3. Let the tofu crisp up untouched for a couple minutes and then flip the tofu over and continue to brown the tofu for a couple more minutes. Set aside.
4. Raise the heat to high and add the remaining 2 Tablespoons oil, chicken, and onions to the pan.
5. Stir fry for a couple minutes and then add the cabbage and carrots. Continue to stir fry for several minutes, moving the ingredients around constantly.
6. Add the sauce ingredients to the pan and stir.
7. Lower the heat to medium and move the ingredients to the edge of the pan. 
8. Add the egg to the middle of the pan and let it cook undisturbed for a couple minutes until half set and then gently stir, breaking up the egg. 
9. add the beansprouts, scallions, and tofu and stir fry for another minute. Taste and adjust seasoning with salt and pepper as needed.
10. Transfer the stir fry to a plate and top with katsuo bushi. Serve immediately.