In most Chinese eateries, tofu is a common ingredient and sometimes a dish unto itself. It’s also one of the few authentic Asian foods that are commonly known outside of Asia. Tofu is made of soybeans, water and a curdling agent—simple components that belie the amazing number of dishes it can be used to create.

In the latest rendition by the Clubhouse Restaurant of Chung Chi College Staff Club, a brick of tofu is sliced into eight 1 cm slabs, coated in a mixture of flavoured flour and deep fried until just golden. They arrive piping hot, so watch out you don’t scorch your tongue. Upon contact with your teeth, the crispy exterior collapses to reveal a white, tender and still-smoking interior. The taste is slightly salty and spicy, and infused with the clean fragrance of soy.

Though named ‘Imperial Tofu’, the dish is simple and barely adorned. Thanks to the chef’s expert control of the fire and incredible patience, the common ingredients make a dish unbeatable by any palatial cuisine.