Ingredients
300 g (about 10.5 oz) tofu, 100 g (about 3.5 oz) dried preserved mustard greens.
Seasonings
Soy sauce, MSG (or to taste), minced scallion and ginger, broth, lard, sesame oil, and a little cornstarch; soak the preserved mustard greens in water, then rinse clean.
Instructions
1. Cut the tofu into small cubes, blanch them in boiling water, then drain thoroughly.
2. Add lard to the wok, first sizzle the scallion and ginger until fragrant, then add the preserved mustard greens and stir-fry.
3. Add the broth, then the tofu and soy sauce. Bring to a boil, then reduce to low heat and simmer for a few more minutes. Thicken the sauce with a cornstarch slurry, drizzle with sesame oil, add MSG, and serve.