Ingredients
150 g (about 5 oz) tofu, 150 g (about 5 oz) egg whites, 50 g (about 1/4 cup) cabbage leaf juice, 1 tomato, 25 g (about 1 oz) rehydrated shiitake mushroom slices.
Seasonings
Salt 1/2 teaspoon, MSG 1/2 teaspoon, fresh stock 60 ml (about 1/4 cup), water starch 2 tablespoons, vegetable oil 1000 ml (about 4 cups).
Steps
1. Mix the tofu with egg whites, salt, water starch, MSG, and cabbage leaf juice into a thin paste; wash the tomato and slice it.
2. Using a spoon dipped in oil, scoop up the tofu paste and carefully slide it into oil heated to about 40% of its smoking point (around 275°F or 135°C). Once the tofu pieces float to the surface, remove them with a slotted spoon and drain on paper towels; this yields the "jade tofu."
3. Add fresh broth, salt, MSG, tomato slices, and shiitake mushroom slices to the pot, thicken with a water and cornstarch slurry, then add the jade tofu and gently stir to combine before serving.