Ingredients
300 g firm tofu puffs (dried tofu), 200 g long beans (Chinese yard-long beans).
Seasonings
Scallion sections, ginger slices, and minced garlic, 10 g each; salt, MSG, and ground white pepper, 1/2 teaspoon each; soy sauce, 1 tablespoon; cornstarch slurry, 2 teaspoons; sesame oil, 1 teaspoon; vegetable oil, 500 ml (about 1/2 cup for frying, with about 30 ml/2 tablespoons actually used).
Steps
1. Rinse the dried tofu, cut into strips, blanch in boiling water, then mix with soy sauce and briefly deep-fry in oil heated to about 70% hot (350°F/175°C), then remove and drain the oil.
2. Wash the long beans, cut into segments, blanch briefly in boiling water, then drain well.
3. Heat oil in a wok over high heat, first add scallions, ginger, and garlic and stir-fry until fragrant, then add the long beans and stir-fry briefly, followed by the dried tofu, salt, MSG, and white pepper, stir-frying until well-seasoned, then thicken with a cornstarch slurry, drizzle with sesame oil, and serve.