1. Take the innermost tender core of cabbage, wash and set aside.
2. Rinse with Pinggu running water, tear off the strips, and set aside.
3. Cut the tofu into small cubes and set aside.
4. Wash the tomatoes, cut into thin slices, and set aside.
5. Heat oil in a hot pan, sauté the chopped green onions, add tomatoes and stir-fry until red sauce is obtained.
6. Pour the oyster mushroom strips and sauté until softened over high heat.
7. Add a large bowl of hot water and bring it to a boil.
8. Add the sliced tofu cubes, cover the pan and cook for five minutes.
9. After lifting the lid, add the cabbage.
10. Add a small teaspoon of salt.
11. Add a small spoonful of broth to taste and cook for a minute or two to get out of the pot.
