Slice the tofu into 1cm thick pieces and sprinkle with salt. Place on a paper towel to remove excess moisture.

Separate the egg whites and yolks. Mix each with a dash of rice wine and a pinch of salt. Strain through a fine sieve for a smoother texture.

Cook the egg whites and yolks separately in a lightly oiled pan to make thin sheets. Let them cool.

Pan-fry the tofu in a little oil until golden brown on both sides.

Cut the cooled egg sheets into rectangles slightly smaller than the tofu pieces.

Slice the green and red chilies thinly after removing the seeds.

Place the egg sheets on top of the tofu, then garnish with the sliced chilies and blanched scallion strips.

Mix all the sauce ingredients together to make the spicy vinegar sauce.