Step 1
Press tofu with paper towel/cloth for 5–10 mins until dry.

Step 2
Warm 200 ml water (don't boil). Whisk in oyster sauce, veggie stock, soy sauce, sake, sugar, and ginger until dissolved. Let cool 5 mins.

Step 3
Mash tofu to a very fine mince-like texture.Mix in chopped ginger & chilli. Drizzle 1 tbsp broth and mix gently (don't oversoak).

Step 4
Fill each wrapper with 1 tsp tofu filling. Fold and seal tightly.

Step 5
Steam dumplings until cooked through.

Step 6
Stand 3–4 dumplings in a small cup. Spoon 1–2 tsp broth over the top. Serve remaining broth on the side for dipping.