2. Cut into julienne strips with a diagonal knife and set aside.

3. Bean curd julienne into the boiling water blanch until basically cooked through, fish out of cold water, drained standby.

4. Put a small amount of oil in the pan, sauté the ginger and part of the onion and garlic.

5. Stir-fry the bean curd for a minute over high heat.

6. Add soy sauce, five-spice powder, sugar and salt to taste, and sprinkle in the remaining chopped green onion and garlic when leaving the pan, stirring slightly.