Boil the eggs until firm, about 10 minutes.
While the eggs cook, prepare the tofu.
Cut the tofu into squares at least three-quarters of an inch thick. Place the cut tofu between stacks of paper towels and press lightly to remove excess water. Sprinkle the tofu with salt.
Heat the cooking oil in a frying pan and fry the tofu squares on both sides until browned and crisp. Set aside.
When the eggs are done, make the tartar sauce. Discard the egg shells. Mash the eggs. Mix with mayonnaise, mustard, rice wine vinegar, salt and chili flakes.
Arrange two to three tofu steaks on a plate and spoon the tartar sauce beside it.
Serve the tofu steaks with tartar sauce immediately.