This one is as easy as they come. Cubed drained tofu, chopped spring onions (and optional corriander), with a generous drizzle of salted, garlic (and ginger if you like) steeped olive oil, and a few drops of sesame oil to finish. That’s it. Really.
It’s a popular Northeastern Chinese dish, one of the very few vegan and delicate ones. Some claim it’s not really healthy because the oxalic acid in spring onion reacts with the calcium in tofu and produces something bad for the digestive system, but I just cannot let it go as a once in a while treat.