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Method

1. Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next.

2. Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu.

3. Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside.

4. Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes.

5. Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve.