|Water||870 Milliliter (3 1/2 Cups)|
|Bean curd square||1 1⁄2 Pound, cut in 1/2 inch chunks (2 1/2 Squares, 675 Gram)|
|Oil||15 Milliliter (1 Tablespoon)|
|Chopped green onion||1⁄2 Teaspoon|
|Chopped ginger||1⁄2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|Soup stock||45 Milliliter (3 Tablespoon)|
|Cornstarch solution||1⁄2 Teaspoon|
1. Bring water to a boil in a large pot. Add bean curd and boil over medium-high heat, cook about 15 minutes until honeycomb-like holes appear on bean curd. Add extra water if necessary. Drain and set aside.
2. Heat oil in wok over medium-high heat. Add ginger and green onion, stirring for 15 seconds.
3. Stir in bean curd and remaining ingredients and cook until thickened.