Tofu with Scallions

Remove the firm tofu from its packaging, drain any excess liquid, and press it between paper towels or a clean kitchen cloth for at least 10 minutes to remove moisture.

While the tofu drains, wash the bunch of scallions thoroughly and trim off the root ends. Slice the scallions thinly on a slight diagonal, keeping the white and green parts separate.

Slice the pressed tofu into even rectangular slabs or cubes, approximately half an inch thick, and arrange them in a single layer on a serving plate.

Heat a small saucepan or skillet over medium-low heat and gently warm the oyster sauce for 1 to 2 minutes, stirring occasionally, until it becomes slightly more fluid and fragrant.

Drizzle the warmed oyster sauce evenly over the arranged tofu slices, ensuring each piece receives a generous coating.

Scatter the sliced scallions generously over the sauced tofu, distributing both the white and green parts evenly across the plate.

Allow the dish to rest for 2 to 3 minutes so the tofu absorbs some of the oyster sauce flavors before serving at room temperature.