🌿 Ingredients

• 1.8 L SUP Baguio Canola Oil
• 1 kg Japanese silky tofu
• 1 tbsp sesame oil
• 2 pcs egg white
• 2 tbsp potato starch
• 50 g sesame seeds
• 1 kg broccoli
• 1 tbsp chicken powder
• 1 tsp salt
• 1 tsp white pepper
• 50 g chopped white onion

📋 Procedure

1. Gently steam the tofu, then remove using a slotted spoon to avoid breaking it.
2. In the same water, blanch the broccoli about 3 minutes. Remove and set aside.
3. In a separate pan, sauté chopped onion in Baguio Canola Oil until translucent. Add chicken stock and bring to a simmer. Thicken with a slurry of potato starch and water, then slowly stir in the egg white. Season with chicken powder, salt, and pepper.
4. On a serving plate, arrange the tofu and blanched broccoli. Pour the hot sauce over the top. Sprinkle with roasted sesame seeds, drizzle with sesame oil, and garnish with fresh cilantro.