Squeeze excess water from 1/2 block of tofu, but do not completely dry it.

Beat 1 egg and use only 1/2 of it. Adjust based on the moisture level of the tofu.

Mix the mashed tofu with 1/2 egg thoroughly.

Sift 2 cups of all-purpose flour with 1/3 tbsp salt and 4 tbsp sugar twice.

Add 2 sheets of crumbled seaweed and 1 tbsp sesame seeds to the flour mixture.

Combine the tofu mixture with the flour mixture to form a dough.

Divide the dough into portions about the size of a fist.

Roll each portion thinly with a rolling pin, dusting with flour as needed.

Cut the rolled dough into bite-sized pieces.

Deep-fry the pieces in canola oil until golden brown.