Ingredients
200 g (about 7 oz) soft tofu, 100 g (about 3.5 oz) green peas, 75 g (about 2.5 oz) rehydrated shiitake mushrooms.
Seasonings
Soy sauce, cooking wine, sugar, MSG, fresh broth, and salt, each to taste.
Instructions
1. Cut the tofu into squares; cook the green beans until tender; rinse the shiitake mushrooms clean.
2. Pan-fry the tofu in oil heated to 60% (moderately hot) until both sides are golden brown. Add soy sauce, cooking wine, sugar, MSG, and fresh broth, then simmer over low heat until the flavors are absorbed. Thicken with a cornstarch slurry and transfer to a serving plate.
3. Leave a small amount of oil in the wok, add the shiitake mushrooms and green peas, and stir-fry. Add cooking wine, MSG (or omit), salt, and fresh broth. Once the flavors meld, thicken with a cornstarch slurry, drizzle with sesame oil to taste, and spoon the mixture over the center of the tofu to serve.