Ingredients
350 g (about 12 oz) soft tofu, 50 g (about 1.75 oz) rehydrated wood ear mushrooms, and 50 g (about 1.75 oz) ground pork.
Seasonings
Chopped scallion, ginger, and garlic totaling 12 g (about 2 teaspoons), salt and MSG (or chicken bouillon) 1/2 teaspoon each, soy sauce 1 teaspoon, vegetable oil 2 tablespoons.
Steps
1. Steam the tofu until heated through, then remove and cut into 2 cm (about 3/4 inch) cubes; tear the wood ear mushrooms into small pieces.
2. Heat a wok over high heat and add vegetable oil. When the oil reaches about 60% hot (just starting to shimmer), add the tofu pieces and pan-fry until both sides are golden brown. Then add the ground pork, minced scallions, minced ginger, and minced garlic, and stir-fry until fragrant. Next, add the wood ear mushrooms, fresh broth, soy sauce, salt, and MSG to taste, adjusting the seasoning. Remove from the wok and plate to serve.