Put crushed red pepper and sesame oil in a pan and turn on the low heat. Cook for 30 seconds to 1 minute.
Add mashed tofu, Japanese leek, mushroom, turn the heat to medium, and cook until the liquid is almost gone. Put in the soy sauce and stir well.
Pour in the beaten egg and shake the pan while stirring for 10~15 seconds, turn off the heat, add sesame seeds, season with salt and pepper.
Top with seaweed before serving.