Step 1
Gently scoop silken tofu into a serving bowl. Steam 5–7 minutes until hot.

Step 2
Heat a small saucepan with 1 tbsp oil. Add mushrooms and sauté until fragrant.

Step 3
Add stock, soy sauces, and white pepper. Bring to a simmer. Slowly drizzle in the beaten egg while stirring gently to form egg ribbons

Step 4
Stir in cornstarch slurry until the sauce reaches a light gravy consistency. Finish with sesame oil.

Step 5
Pour the hot gravy over the tofu. Top with spring onion and cilantro. Serve immediately with rice or steamed buns.