Ingredients
500 g (about 1 lb) silken tofu.
Seasonings
Minced scallions and ginger, 10 g each; salt, 1/2 teaspoon; a pinch of MSG; Shaoxing wine, 1 teaspoon; water starch, 2 teaspoons; fresh stock, 50 ml (about 1/4 cup); vegetable oil, 2 tablespoons.
Steps
1. Wrap the silken tofu in clean cheesecloth and drain off the excess water.
2. Heat vegetable oil in a wok over medium heat until it reaches 50% hot (about 275°F/135°C), then add minced scallions and ginger and stir-fry until fragrant, then add the tofu pudding and stir-fry briefly.
3. Then add MSG, cooking wine, salt, and fresh broth, stir-frying until well-flavored, thicken with a thin cornstarch slurry, and drizzle with oil for sheen before serving.