Ingredients
500 g (about 1 lb) firm tofu, 100 g (about 3.5 oz) pork belly, 50 g (about 1.75 oz) garlic sprouts.
Seasonings
1/2 teaspoon salt, 1 teaspoon MSG, 2 teaspoons each Shaoxing wine, soy sauce, and water slurry, 3 tablespoons each Pixian broad bean paste and fresh stock, 2 tablespoons vegetable oil.
Preparation
1. Remove the membrane from the pork belly, rinse clean, and slice thinly.
2. Trim the roots and old leaves from the garlic sprouts, wash them, and cut into sections.
3. Peel the tough outer skin from the tofu, rinse it in lightly salted water, then cut into large thick slices. Blanch in boiling water, then drain well.
Steps
1. Heat oil in a wok until it reaches 70% hot (about 350°F/175°C), add the tofu slices and deep-fry until set and lightly golden, then remove and drain the oil.
2. Heat the remaining oil in the wok, add the pork slices and stir-fry until they change color and are broken apart.
3. Pour in the cooking wine, add the broad bean paste, and stir-fry over low heat until fragrant and spicy.
4. Add the fresh broth, soy sauce, and salt, bring to a boil, then add the tofu slices and stir well to absorb the flavors.
5. Sprinkle with green garlic, add MSG and stir well, then thicken with a water and cornstarch slurry, transfer to a plate and serve.