Ingredients
1 block of tofu (about 500 g / 1 lb), 150 g lean pork, 20 g each of carrot and cucumber.
Seasonings
5 g each of minced scallion and ginger, 1 teaspoon salt, 1/2 teaspoon rice vinegar, 1/3 teaspoon MSG, 1 tablespoon water starch, 2 tablespoons vegetable oil.
Preparation
1. Remove the outer skin from the tofu, rinse it clean, cut into 2 cm (about 3/4 inch) cubes, then blanch in boiling water with a pinch of salt, drain well.
2. Rinse the pork and slice it into large thin pieces; wash the cucumber and slice it into small pieces.
3. Peel and wash the carrot, then cut it into diamond-shaped slices. Blanch in boiling water, then drain well.
4. In a small bowl, combine salt, rice vinegar, MSG (or chicken bouillon), and water starch, stirring until evenly mixed, to create the seasoning sauce.
Steps
1. Place a wok over heat, add oil and heat until it reaches 50% hot (about 300°F/150°C), then first add minced scallions and ginger, stir-frying until fragrant.
2. Add the pork slices and stir-fry over medium heat until they change color.
3. Then add the tofu cubes, carrot slices, and cucumber slices, stir-frying until evenly combined. Pour in the prepared sauce, stir-fry until everything is well-coated and infused with flavor, then drizzle with a little oil for shine before removing from the heat and plating.