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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Guangdong Province
II
Description
A deceptively simple Cantonese dish: silken tofu, gently warmed or served at room temperature, dressed with a soy-based sauce containing sesame oil, light soy, and finished with crispy shallots, scallion, and a drizzle of hot oil. The dish appears effortless but reveals quality of tofu — the finest Japanese or Cantonese silken tofu has a sweetness and delicacy that inferior varieties cannot match.
III
The Thread
—Japanese agedashi tofu — tofu with light sauce
—Korean dubu bokkeum — seasoned tofu
—Vietnamese tofu with lemongrass — light dressed tofu
IV
Flavour Context
Clean, sweet, delicate soy flavour; sesame oil fragrance; crispy shallot contrast; scallion freshness; purity is the character
Pillars V — VII
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