Prepare 1/2 head of tofu, 1/2 (small), 1/2 head of onion, 1/2 head of red bell pepper, 1/2 head of green bell pepper, 2 eggs, 2 mushrooms, 70g of mozzarella cheese, and mash the tofu to remove moisture with a cotton cloth or hand. Cut bell peppers, onions, and mushrooms into 0.5-0.7cm pieces. Beat the eggs in a bowl and mix well with mashed tofu, green pepper, onion, mushroom, cheese, 1 tablespoon potato starch, salt, pepper and 3 tablespoon Parmesan cheese powder if you have it at home. (If you don't have it, add a little bit of salt to your liking.)

Place the pan over medium-low heat and add a spoonful of tofu cheese egg dough into bite-sized pieces. It's hard to flip if it's too big. If you fry it in a one-bite size of 6cm to 7cm in diameter, it's easy to turn it over.

Put it on a plate and eat it with Gyechap, and it's done.