1. Dice the tofu and blanch it with hot water, then drain and blanch it into diced beans.
2. Cut the rapeseed into sections and blanch it with hot water.
3. Put a small amount of oil in the pot and stir fry with onion, ginger, garlic, add garlic chili sauce and fry until fragrant, then pour in the diced beans.
4. Stir fry for a while, so that the chili sauce is evenly coated on the diced beans.
5. Add a little water to the pot and continue to stir fry to make the diced peas absorb the soup.
6. When there is a little soup left in the pot, add rapeseed and continue to stir fry.
7. Add the right amount of salt and chicken essence to the pan.
