Andrew Wong’s secret ingredient: fermented bean curd

The two-Michelin-star chef suggests using this salty-umami condiment in vegetarian dishes instead of oyster sauce

Fermented bean curd is about as close as we get to cheese in China. Basically, it’s tofu soaked in a mixture of salt and chilli. Traditionally, in its purist form, people eat it with congee and use it as a condiment.

My grandpa used to eat it on toast - but I wouldn’t recommend that as it’s really, really strong and it can almost corrode the top of your mouth.