Ingredients
400 g (about 14 oz) tofu, 100 g (about 3.5 oz) soaked hair moss, 50 g (about 1.8 oz) tomato, 25 g (about 1 oz) each sliced bamboo shoots and fresh mushrooms.
Seasonings
Salt 1/2 teaspoon, cooking wine 1/2 teaspoon, a pinch of MSG, water starch 2 teaspoons, vegetable oil 2 tablespoons.
Steps
1. Rinse the tofu, cut into triangular slices, blanch in boiling water, then remove and drain; remove the stem from the tomato, wash, and cut into small slices.
2. Place a wok over high heat and add vegetable oil, heating until it reaches about 80% hot (just beginning to smoke). First, stir-fry the bamboo shoot slices and mushroom slices until cooked through, then add the black moss and splash in the cooking wine.
3. Then add an appropriate amount of water, add the tofu slices and tomato slices, and cook for 5 minutes. Season with salt and MSG, then thicken with a thin cornstarch slurry.