Step 1

Crack two eggs into a bowl. Whisk thoroughly.

Step 2

Use your knife and slice through a tube of silken tofu (straight through the packaging). Carefully set aside for now.

Step 3

Dice a small piece of spring onion stalk into thin pieces.

Step 4

Mix together in a bowl: Soy Sauce (1 Tablespoon), Oyster Sauce (1 Tablespoon) and Doubanjiang (1/2 Tablespoon).

Step 5

Place Sesame Oil (1 teaspoon!) and Vegetable Oil (1 Tablespoon) into a frying pan.

Step 6

Place on medium heat.

Step 7

Once oil is hot, squeeze-in both tubes of silken tofu (note: the oil may splatter from the liquid of tofu).

Step 8

Next, quickly pour the egg mixture on and around the tofu pieces.

Step 9

Next, grab a spatula and slice the soft tofu into smaller pieces. (Slice them into circles first, then cut in half again - reference video).

Step 10

Now, use a pair of chopstick and carefully scramble the eggs (try to not break the big chunks of tofu when you scramble).

Step 11

Then add-in all of the the stir-fry sauce. Add-in the sliced spring onion.

Step 12

Increase the heat to a medium-high.

Step 13

Then use two spatulas (or other kitchen utensils) and carefully toss the sauce into the egg and tofu. (Try not to break the tofu chunks too much.. we like large pieces)

Step 14

Let it boil away for 15-30 seconds. Then turn off the heat.

Step 15

Scoop a bowl of hot fresh rice. Then scoop-on ladles of the soondubu & egg mixture.

Step 16

Bon Appetit ya'll!