Ingredients
250 g firm tofu (dried tofu), 150 g yellow chives.
Seasonings
1 teaspoon each of salt, sugar, and rice vinegar, 1/2 teaspoon each of MSG (or omit) and soy sauce, 1 tablespoon of water starch slurry, 100 ml (about 1/2 cup) of fresh broth, and 2 tablespoons of vegetable oil.
Steps
1. Rinse the dried tofu, then cut into thick shreds; trim the roots off the chives, pick them over, wash clean, and cut into small sections.
2. In a small bowl, combine sugar, fresh broth, rice vinegar, salt, soy sauce, MSG, and water starch, stirring to create a sauce mixture.
3. Place a wok over heat, add oil and heat until it reaches 50% hot (about 300°F/150°C). First, briefly stir-fry the dried tofu shreds, then add the yellow chive segments and stir-fry until well combined. Pour in the prepared sauce and stir-fry until the sauce thickens and coats the ingredients. Finally, drizzle with a splash of oil for shine, then remove from the wok and plate.