Ingredients
400 g (about 14 oz) tofu, 150 g (about 5 oz) pickled potherb mustard, and broth as needed.
Seasonings
Peanut oil, salt, MSG, scallion, and ginger, each to taste.
Instructions
1. Rinse the tofu under cold water, then cut into 3 cm long, 2 cm wide, and 1 cm thick pieces. Blanch the tofu in boiling water until heated through, then drain well. Rinse the preserved mustard greens, drain, and finely chop. Wash the scallions and ginger, lightly crush them with the side of a knife, and mince.
2. Place the pot over high heat, add peanut oil, and when the oil is hot and smoking, add the scallions and ginger to release their fragrance, then add the preserved mustard greens and stir-fry until aromatic. Add the tofu and enough broth to cover it. Once it comes to a boil, season with salt, then reduce to low heat and simmer for 10 minutes. Adjust the flavor with MSG, stir gently to combine, and serve. This dish is savory, tender, and refreshingly smooth.