First, chop the onions and carrots and prepare them. I put in carrots to make the colorful pretty, so it's good to use the vegetables at home.

Crush 1/4 tofu with the back of a knife and squeeze the water out.

And mash 70g of tuna with a fork so that it doesn't lump. I used half a can of 150g of tuna medium size.

Do not oil the pan, stir-fry chopped carrots and onions over low to medium heat to remove moisture.

Add tofu, tuna, and stir-fried vegetables and mix well.

If the ingredients are mixed well, add seasoning ingredients such as sesame, soy sauce, and minced garlic and mix them well.

Cut 1/2 head of tofu into appropriate thicknesses. We're going to make it into sand, so it'd be nice to cut it in pairs if possible

Dry the cut tofu with a kitchen towel, oil the heated pan, and brown the tofu back and forth. You have to dry the tofu with a kitchen towel before baking it so that the oil doesn't splatter.

Place flour in a bowl and coat one side of tofu.

The flour will act as a glue so that the ingredients in the tofu sand don't fall off.

Place the filling ingredients on the flour-coated tofu, then place another flour-coated tofu on top and gently press it with your hands so that it sticks well.

I've only put the ingredients on top of the tofu and sand for the rest on top of the tofu. They're going to make another living by coating it with flour and egg wash.

After coating tofu sand with flour and egg wash,

Cover well in greased pan. If the tofu sand is thick, support the sides.

I cut the tofu sand in half and put it in a bowl. If you've seasoned the ingredients with salt and soy sauce, but you think it's not enough, dip it in soy sauce