1. Prepare all the ingredients, and boil the shredded tofu with boiling water in advance and let it cool for later use.
2. Peel and shred the cucumber, add a little salt, and marinate for a while.
3. Shred red pepper, mince garlic, add light soy sauce, balsamic vinegar, and sugar to a bowl and mix well.
4. Rinse the pickled cucumbers and squeeze them dry, and put them in a large bowl with shredded tofu.
5. Heat the sesame oil in the wok and add the minced garlic.
6. Then join the old godmother.
7. Stir-fry until fragrant.
8. Pour in the mixed juice.
9. Add shredded red pepper and stir fry.
10. Pour the juice on the shredded cucumber tofu.
11. Mix everything evenly and it is ready.
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