1. Cut the tofu into small pieces and soak in light salt water to remove the beany taste.
2. Boil the pot under warm water for two minutes. The tofu will not rot when cooked like this.
3. Heat up the oil in the pan, add the bean paste and saute, then add the tofu and stir fry.
4. Season some light soy sauce. Let go of the water of tofu. Boil on high fire.
5. Add some chicken essence, and thicken the starch with water. Put the pepper noodles before the pot to make the numb flavor more fragrant. Sprinkle some chopped green onions.
Tips:Whether tofu is good or not, the key lies in the thickening. Be sure to use less gorgon powder and more water.
