Ingredients
200 g smoked tofu, 100 g celery, 50 g carrot.
Seasonings
Salt 1/2 teaspoon, MSG 1/2 teaspoon, chicken bouillon powder 1/2 teaspoon, white soy sauce 1 teaspoon, sesame oil 1 teaspoon, vegetable oil 2 teaspoons.
Preparation
1. Trim the roots from the celery, peel off the tough strings, wash and drain, then cut into 5 cm (about 2-inch) sections and slice into thick strips; peel the carrot, cut into matchsticks, blanch both the celery and carrot strips in boiling water until just tender, then remove and rinse under cold water, and drain well.
2. Rinse the smoked tofu, slice it thinly, then cut into thick strips. Blanch in boiling water, drain well, and place in a bowl. Add a small amount of white soy sauce, salt, and sesame oil, then toss to coat evenly.
Steps
1. Heat oil in a wok over medium heat until it reaches about 350°F (175°C), add the shredded smoked tofu and stir-fry briefly, then remove and let cool.
2. In a bowl, combine white soy sauce, sesame oil, salt, MSG, and chicken bouillon powder to create a savory and fresh dressing.
3. Place the shredded celery, dried tofu, and carrot strips into a bowl, first toss with the seasoned dressing until well combined, then refrigerate to chill and keep fresh before serving.