Ingredients
350 g (about 12 oz) soft tofu, 50 g (about 1/2 cup) rehydrated wood ear mushrooms.
Seasonings
5 g each of minced scallion, ginger, and garlic, a pinch each of salt and chicken bouillon powder, 1 teaspoon soy sauce, some fresh broth as needed, 2 tablespoons vegetable oil.
Steps
1. Steam the tofu until fully cooked, then remove and cut into 2 cm (about 3/4 inch) cubes; pick over and wash the wood ear mushrooms, then tear them into small pieces.
2. Heat oil in a wok to 350°F (medium-high heat), add the tofu pieces and pan-fry until both sides are golden brown, then add the minced scallions, ginger, and garlic and briefly stir-fry.
3. Then add the wood ear mushrooms, pour in the fresh broth, and season with soy sauce, salt, and chicken bouillon to taste. Stir-fry until well combined, then transfer to a serving plate and serve.