2 cakes pressed bean curds
2 2/3 oz. bean sprouts (ends removed)
½ oz. ginger
4 tbsps soy sauce
1 tbsp vinegar
1 tbsp sugar
1 tbsp sesame oil
Dash of MSG
1. Scrape the pressed bean curds into 5/8” thick pieces and then shred. Shred the ginger and let soak in cold water.
2. Bring water to a boil in a pan. Drop in the bean curd and cook for 4 to 5 minutes. When they become tender, add the bean sprouts. Remove quickly; drop in cold water and drain.
3. Place the pressed bean curds and bean sprouts on a platter and place the ginger on top. Serve the sauce separate.