1. Wash the coriander and cut into 2 cm long sections for later use; wash and chop the shallots and green onions; mince the garlic and set aside.
2. Wash the tofu, cut into 2 cm square pieces, blanch them in a pot of boiling water, remove and let cool;
3. Put the cooked tofu on the plate and set aside;
4. Put the chopped garlic and green onion into a small bowl, add 1 tablespoon of sesame oil, 1 tablespoon of salt, 3 tablespoons of light soy sauce, 1 teaspoon of pepper, 1 teaspoon of MSG, and adjust the juice.
5. Pour the mixed onion and garlic juice evenly on the tofu, and then cover the tofu with the minced shallots and coriander in turn.
6. Put the wok on high heat, add salad oil and heat until 40% hot, add the green onions and pepper and fry until golden brown, remove the green onions and the pepper, then heat the oil to 80% hot, and pour the hot oil evenly on the pan. Serve on tofu.
