Peach Blossom Infused Braised Tofu with Chestnuts and Water Spinach

This delicate dish features tofu and chestnuts braised in a fragrant peach blossom branch broth. Finished with tender water spinach strips and garnished with the cooked peach blossom branches, it offers a subtle floral aroma and balanced flavors.

Steps

1. Rinse the peach blossom branches and simmer in 500 ml water for 20 minutes to make a fragrant broth. 2. Remove the branches and set aside to use as garnish. 3. Add the tofu block and peeled chestnuts to the broth and simmer gently for 15 minutes. 4. Add soy sauce, sugar, and salt to taste, adjusting seasoning as needed. 5. Stir in the sliced water spinach and cook for another 3 minutes until tender. 6. Carefully plate the tofu, chestnuts, and water spinach, arranging the cooked peach blossom branches decoratively alongside. 7. Drizzle a teaspoon of vegetable oil over the dish before serving.

1 block firm tofu (about 150g) 2 chestnuts, peeled 2 stalks water spinach, thinly sliced 2 peach blossom branches 500 ml water 1 tsp soy sauce 1 tsp light sugar Salt, to taste 1 tsp vegetable oil