1. Dried sea rice and fungus are soaked first. Remove skin from tofu and cut into cubes. Heat the oil in a pan, add tofu to 70% heat, fry until golden, then take it out.

2. Let the tofu cool slightly, and use a knife to cut the top of the cube horizontally to about 4/5. Scoop out the inner tofu pulp. Form a tofu box.

3. Cut leeks, dried shrimps, fungus, and pork into small pieces. Cut the onion and ginger into cubes, add a little oil to the pot, sauté the onion and ginger until fragrant, add dried shrimps, fungus, and pork, stir-fry until cooked, add soy sauce, salt, and MSG.

4. Stuff the stuffing prepared in the previous step into the tofu box, put it on a plate, and steam it for about 15 minutes.

5. Slice garlic, slice tomatoes, and cut tender cabbage into sections. Heat 60% oil in a wok, add garlic slices, sauté until fragrant, then add a little vinegar, tomato slices and tender cabbage sum. After the tomatoes are soft, add a little water, then add water starch to thicken the sauce, and pour it on the tofu box.