Wash the whole bunch with the rubber band still on. Roll the bunch into a loose coil and slice from the banded end into 5-6 cm lengths so the strands stay together.

Cut dried tofu into thin matchstick strips. Thinly slice the shiitake mushrooms and a little red chili for garnish.

Heat 2 tablespoons of oil in a wok over high heat until shimmering. Add shiitake slices and stir-fry until fragrant and lightly golden.

Toss in the water lily and dried tofu, keeping the heat high. Season with salt, white pepper, and a pinch of black pepper. Splash in about 60 ml of water and keep tossing continuously — never cover the wok.

Stir-fry 1-2 minutes until the water lily has just softened but still snaps. Turn off the heat, plate, and scatter red chili on top. Serve hot with steamed rice.