Ingredients
300 g (about 10.5 oz) tofu, 150 g (about 5.3 oz) crown daisy, 1 egg.
Seasonings
10 g scallion, minced, 5 g ginger, minced, 1/2 teaspoon MSG, 3 tablespoons shrimp paste, 1/3 teaspoon ground white pepper, 2 tablespoons all-purpose flour, 1 teaspoon sesame oil, 100 ml (about 1/2 cup) stock, and vegetable oil as needed.
Preparation
1. Remove the roots and leaves from the crown daisy, wash and drain, then finely chop. Briefly blanch in boiling water, remove and rinse under cold water.
2. Trim the tough skin from the tofu, cut it into small cubes, blanch in boiling water until cooked through, then drain well.
3. Place the shrimp paste in a bowl, crack in the egg and stir until well combined, then add the flour and mix thoroughly. Next, pour the mixture into a hot oiled wok and stir-fry until cooked through, then transfer to a bowl.
Steps
1. Heat oil in a wok until hot, add the diced tofu and deep-fry until the surface is slightly firm and light golden, then remove and drain the oil.
2. Heat the remaining oil in the wok, first stir-fry the chopped scallions and ginger until fragrant, then add the broth and bring to a boil.
3. Then add MSG and white pepper powder to taste, pour in the stir-fried shrimp paste and eggs, add the tofu cubes and stir-fry until well-flavored.
4. Add the chopped crown daisy, stir-fry until well combined, then drizzle with sesame oil, toss to mix, and serve immediately.