Ingredients:
Grinded Szechuan peppercorn … 1 teaspoon
Tofu … 1 piece (350g)
Eggs … 2
Ginger … 6 – 8 slices
Light soy sauce … 3 tablespoons
Vinegar … 1 tablespoon
Salt … 1 teaspoon
Sugar … 2 teaspoons
MSG … ¼ teaspoon
Green onion … 3 – 4
Minced garlic … 1 teaspoon
Chili oil … 2 – 3 teaspoons
Oil for frying
1. Cut the ginger and green onions into 5cm long thin strips.
2. Beat the eggs well, and add ½ teaspoon of salt.
3. Heat a frying pan with 2 tablespoons of oil and heat to
medium. Slowly pour in the eggs to form a thin sheet – see
image. (Only cook one side, hence use only medium heat and
let it cook slowly.)
4. When done, take out, and cut the egg sheet into 5cm long, and
thin strips.
5. Cut the tofu block into ½cm thick slices
6. Heat oil in a frying pan, or pot to medium-high. Put in the
tofu slices, and fry until golden. Then cut the tofu slices into
5cm long strips.
7. Mix the tofu and the egg strips, and spread the green onions
on top.
8. In a bowl, mix: soy sauce, vinegar, ½ teaspoon salt, sugar,
MSG, garlic, grinded pepper, and chili oil.
9. When you are ready to serve, add the sauce to the tofu dish.
Mix well, and serve.
