Ingredients
Tofu skin 150 g (about 5 oz), onion 200 g (about 7 oz).
Seasonings
1/2 teaspoon each of MSG and sugar, 1 tablespoon each of soy sauce and cooking wine, a dash of sesame oil, and 2 tablespoons of vegetable oil.
Preparation
1. In a small bowl, combine sugar, MSG (or chicken bouillon), soy sauce, and cooking wine, stirring until the sugar dissolves to create the seasoning sauce.
2. Peel off the tough outer layers of the onion, wash it, cut it in half, then slice into thin strips.
3. Rinse the dried tofu, slice each piece in half horizontally to create thick pieces, then cut into small strips and give them a quick rinse under fresh water.
4. Bring water to a boil in a pot, blanch the dried tofu strips briefly, then drain well.
Steps
1. Heat a clean wok over high heat, add vegetable oil and heat until it reaches 350°F (about 180°C), then add the onion strips and stir-fry over medium-low heat until they change color.
2. Then add the dried tofu strips and stir-fry vigorously over high heat until well combined.
3. Pour in the prepared sauce, drizzle with sesame oil, and stir-fry until well combined.