Ingredients
250 g soft tofu, and appropriate amounts of wood ear mushrooms, bamboo shoots, tomato, and broth (or water mixed with chicken bouillon powder if broth is unavailable).
Seasonings
Scallion and ginger strips, peanut oil, salt, MSG, and cooking wine, all to taste.
Instructions
1. Cut the tofu into cubes; cut the tomato into chunks. Place the wok over heat, add about 150 g (roughly 2/3 cup) of oil, then add shredded scallion and ginger and stir-fry until fragrant.
2. Add the tofu (first blanch it in hot water to remove the beany flavor), then add the seasonings and tomato, pour in broth or water, cover, and cook for 3 minutes until done.