Ingredients
200 g dried tofu sticks (yuba), 300 g spinach.
Seasonings
6 g ginger, minced, 1 teaspoon salt, 1/2 teaspoon each MSG and ground white pepper, 2 tablespoons vegetable oil.
Steps
1. Wash and trim the spinach, then cut into 4 cm (about 1.5 inch) pieces; soak the dried tofu skin in warm water until softened, then cut into small strips.
2. Bring a pot of water to a boil, blanch the spinach briefly, then remove and rinse under cold water. Drain well and arrange on a serving plate.
3. Heat oil in a wok until hot, add minced ginger and stir-fry until fragrant, then add the dried tofu skin and stir-fry briefly, then add salt and MSG and stir to combine, transfer to the plate with spinach, then add salt, MSG, and white pepper and toss everything together until well mixed.