Cup of Yum
1. Gather all the ingredients.
2. Slice 1 block firm tofu in half to make 2 thin, flat slabs. Wrap with a paper towel. Place a plate and a heavy object on top of the tofu and set aside for 15 minutes. This process will help the tofu drain faster.
3. Slice 3 slices ham into thin strips.
4. Thinly slice 2 mushrooms and 1 tomato.
5. Season ¼ cup potato starch or cornstarch or flour with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper and mix well. Coat all sides of the tofu with the potato starch or flour. This step helps the tofu retain moisture.
6. Heat some neutral oil over medium-high heat in an oven-safe skillet (or regular nonstick frying pan). Cook the tofu until the bottom is crispy and golden brown. Flip and brown the other side. If your frying pan is not oven safe, transfer the tofu to a baking dish lined with parchment paper later on.
7. Divide 2–3 Tbsp ketchup on top of the cooked tofu. Then, top with slices of tomato and 2–4 leaves basil.
8. Put the sliced ham and sliced mushrooms on top.
9. Divide and sprinkle with 1 cup mozzarella cheese. Then, place the pan in the oven and broil for 5–7 minutes, until the cheese has melted. Top with chopped parsley. Serve immediately.

To Store

Cup of Yum
1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.