Ingredients
350 g (about 12 oz) firm tofu, 100 g (about 1 medium) tomato, 15 g (about 1 tablespoon) green peas.
Seasonings
Salt 1/2 teaspoon, MSG 1/2 teaspoon, sugar 1 teaspoon, cooking wine 1 teaspoon, fresh broth 150 ml (about 2/3 cup), water starch 2 teaspoons, vegetable oil 2 tablespoons.
Steps
1. Rinse the tofu, cut it into 2 cm (about 3/4 inch) cubes, then blanch in boiling water until cooked through, remove and drain well.
2. Wash the tomatoes, blanch them briefly in boiling water, peel off the skins, dice them, and lightly salt and let sit; soak the green beans in water, then rinse clean.
3. Heat oil in a wok over high heat, add the diced tomatoes and stir-fry briefly, then add the green peas and tofu cubes, tossing to combine. Splash in the cooking wine, add fresh broth, salt, sugar, and MSG, and stir-fry until the sauce reduces. Thicken with a cornstarch slurry, then drizzle with a little oil for shine before serving.