Hot Tofu With Chicken & Egg Sauce

Place Water in a pot about 5cm deep, gently place Tofu pieces, and add more Water to cover if required. Slowly heat over medium heat. When it started boiling, it’s ready to serve.

Meanwhile, heat the sauce ingredients in a saucepan. Alter the amount of Salt depending on the saltiness of the Chicken Stock.

When it is boiling, add thinly sliced Chicken and Spring Onion, cook for a few minutes. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce.

Add the lightly whisked Egg slowly in a circular motion into the boiling sauce, gently stirring.

Pick up hot Tofu using a slotted spoon or small skimmer, and place in a serving deep plate. Cover with the Chicken & Egg mixture, sprinkle with saved Spring Onion, and serve hot.