Serves 1 to 2
6 oz. beancurd
1 preserved egg
2 tsps. Sesame oil
1/4 tsp. MSG
Salt to taste
1 scallion, finely chopped
1. Cut the beancurd into small cubes.
2. Wash, shell and cut the egg into small pieces.
3. Assemble on a plate with the sesame oil, salt and MSG.
4. Sprinkle the chopped scallion over the top.
5. At the table, just before eating, toss the egg and beancurd in the sauce.