Ingredients
500 g (about 1 lb) firm tofu, 15 g dried shrimp, 40 g pickled cucumber.
Seasonings
70 g peanut oil, 35 g pickled ginger, 10 g chopped scallions, 5 g soy sauce, 5 g sesame oil, 3 g salt, 2 g MSG, 1 g sugar.
Instructions
1. Finely chop the dried shrimp; soak the pickled cucumber and pickled ginger in cold water to remove excess saltiness, then shred them into fine strips; cut the firm tofu into large chunks, place in a pot of boiling water with 1 g salt, cover and cook over medium heat until the tofu is pitted with holes, then remove, place in a bowl, score it a few times, drain well, and trim off the tough outer skin.
2. Place a wok over medium heat, add 50 g (about 1/4 cup) peanut oil and heat until hot. Add the tofu and stir-fry constantly with a metal spatula until it becomes dry and golden brown. Then add the shredded pickled cucumber, shredded pickled ginger, minced dried shrimp, and chopped scallions, and stir-fry until fragrant. Next, add more peanut oil, soy sauce, salt, sugar, and MSG, and stir-fry until everything is well combined and infused with flavor. Finally, drizzle with sesame oil and serve.