How to make it
Cut soft tofu into big pieces, and steam for five minutes. Take out, and drain out the excess water on a plate. Set aside.
Add cooking oil to a heated pan, and sauté Lee Kum Kee Oyster Sauce with Dried Scallop. Add water, and cook for a minute. Add cornstarch to thicken the sauce. Pour sauce over tofu.
Garnish with green onions.