Press the tofu for at least and hour, ideally overnight.

Take the pressed tofu and cut it into thirds lengthwise then cube each slice.

Toss the cubes in the soy sauce, rice vinegar, and Sesame oil and let it sit for a few minutes.

Toss the cornstarch in with the tofu cubes in order to get a light coating on each cube.

Put a skillet on medium heat and put in 1.5 Tbsp of butter and the minced garlic. Let that heat up for a few minutes.

Add the crab and lemon juice and stir it around for a few minutes, 5 at most. Put this in a bowl and set aside.

Put the 1/4 cup of coconut oil into the skillet and allow it to heat up on medium to high for about a minute. Throw the tofu into the skillet and evenly cook until lightly golden.

Toast the nori on both sides and crumble up into bite size pieces. Toss in with the tofu in the skillet and continue to cook on medium heat.

Toss the crab in with the tofu and nori and continue to cook until the tofu is golden brown.

In a smaller skillet add another 1/4 cup of coconut oil and a Tbsp of butter, crack the eggs into the skillet. Let cook on low to medium heat until the whites are cooked but the yolks are runny. The trick is to not flip them and keep a lid over the top to hold the moisture in.

Serve with the tofu, nori, and crab in a little pile with one egg placed gently on top. Enjoy!