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Aus: Every Grain of Rice
Variante: mit chicken slivers
Cut the pickled greens evenly into slivers
Heat the oil in a seasoned wok, add the slivered greens and stir-fry briefly until fragrant
Add the stock, bring to a boil and season with salt and white pepper to taste
Use a spoon to scoop large pieces of the tender tofu into the water
Let it warm gently and absorb the flavours of the stock
When the tofu has heated through, adjust the seasoning if necessary
Give the potato flour mixture a stir and in a couple of stages, add enough of it to thicken the stock to a lustrous gravy
Mix it in by pushing the tofu gently with the back of a wok scoop or ladle rather than stirring so you don't break it up completely
Tip into a serving bowl, scatter over the spring onions and serve