Step 1

Bring a large pot of well salted water to a boil. Meanwhile, prepare a large bowl with an ice bath. Once the water is boiling, submerge the pea shoots and blanch them for 1 minute. Don’t pour out the water (you’ll use it again in a minute); instead, use tongs to transfer the pea shoots immediately to the ice bath to cool thoroughly. Drain well, squeeze out the leaves and pat dry.

Step 2

Bring the water to a boil again, and prepare another ice bath. Drop in the soy beans and blanch for 2 to 3 minutes, until they’re tender. Drain and transfer to the ice bath to stop cooking and cool. Drain well and pat dry.

Step 3

Slice the tofu skins into 1/4-inch / 6-mm strips. Chop the squeezed-out pea shoots into 1/2-inch / 12-mm pieces. Put them in a large bowl with the soy beans, sesame oil, white pepper, 1/2 teaspoon salt, seaweed snacks and sesame seeds. Taste and adjust seasoning.