Ingredients
300 g (about 10.5 oz) tofu, 100 g (about 3.5 oz) shelled shrimp, 1 egg, 20 g (about 1.5 tablespoons) chicken broth or water.
Seasonings
40 g oil, 8.5 g salt, 4 g cooking wine, 3 g cornstarch, 2 g MSG, and 1 g each of sesame oil, scallion, and ginger.
Instructions
1. Remove the sand vein from the back of the shrimp; cut the tofu into small cubes, blanch in boiling water and drain well; slice the scallions and ginger; in a bowl, combine scallions, ginger, salt, MSG, cooking wine, chicken broth, cornstarch, and sesame oil to make the sauce.
2. Place the shrimp in a bowl, add salt, cooking wine, cornstarch, and half an egg, then stir until well combined.
3. Heat oil in a wok over high heat, add the shrimp and stir-fry until cooked through, then add the tofu and stir-fry together, once evenly heated, pour in the prepared sauce and stir-fry quickly until the sauce fully coats the ingredients.