Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 150 g firm tofu (cubed)150g
Vegetables· 1
- 12 g spring onion (finely sliced)12g
Sauces· 1
- 8 g light soy sauce (about 1½ tsp)(staple)8g
Spices· 1
- a pinch of white pepper(staple)1g
Fats & oils· 1
- 3 g sesame oil (a few drops)(staple)3g
ingredientGroup_egg· 1
- 40 g century egg (about 1, wedged)40g
Cut the firm tofu gently into cubes, lay it on a plate, and blot the surface dry with kitchen paper first.
Why? Blotting the surface keeps the sauce from being diluted so it clings to the tofu — that way a small amount of light soy is enough to flavour it.Tip: For a softer bite use silken tofu, and lift each piece on the flat of the knife when moving it.
Next up:Peel the century egg, cut into wedges, arrange evenly over the tofu and scatter with the spring onion.
Peel the century egg, cut into wedges, arrange evenly over the tofu and scatter with the spring onion.
Why? Spreading one shared century egg across the dish gives its distinctive savoury note in every bite without loading up on cholesterol and sodium at once.Watch out: Century egg is high in sodium and cholesterol — one per serving is plenty, don't add more.Next up:Drizzle over the measured light soy and a few drops of sesame oil, dust with white pepper, and toss just before eating.
Drizzle over the measured light soy and a few drops of sesame oil, dust with white pepper, and toss just before eating.
Why? Just a few drops of sesame oil and a measured pour of soy let the aroma and the egg's own savour carry the dish — half the oil and salt of the spoon-it-on original.Tip: Chill it briefly for an even more refreshing bite — a perfect starter on a hot day.