Drain the 350 g of silken tofu carefully and place it onto a serving plate.
Peel and dice the 150 g of preserved eggs into small pieces and arrange them over the tofu.
Whisk together 30 g of soy sauce, 20 g of chinkiang vinegar, 5 g of sugar, and 10 g of sesame oil in a small bowl.
Sesli anlatım, porsiyon ayarı ve daha fazlası
