Steps

1. tofu cut into long, wide and high about 5 * 3 * 3 cm rectangle

2. frying pan is hot, the block of tofu into the frying pan frying until the skin is golden brown, fished out of the oil, drain, and cool

3. cooled tofu, marinated on top of the square on the top of the square, cut in 0.5 centimeters, do not cut off, and then dig out the tofu hollowed out, it becomes a "with a lid" small box

4. dug out of the end of the tofu, add the end of green onions and ginger, soaked seaweed cut into pieces, black fungus end, bamboo shoots end, with oyster sauce (soy sauce + chicken essence can also be), mix well, and then re-fill the dug out of the box of tofu

5. steamer pot boil water, put the steamer drawer, fill the stuffed box of tofu across the Steam for 12 minutes

6. half a tomato cut into small dices, green onion cut flowers, ginger julienne, garlic slices, cucumber cut elephant-eye slices, seaweed soaked in warm water

7. sautéed green onion, ginger and garlic, into the tomatoes, frying tablespoons, into the cucumber and seaweed and black fungus stir fry,

8. add the taste of freshness

9. Add a little water starch

11. Stir-fry quickly over low heat until the soup is slightly thickened, drizzle in sesame oil and mix well

12. Pour the burnt "toppings" over the steamed tofu boxes

13. When you eat, don't be polite, open your mouth as wide as you can, because eating this is about one bite at a time. The "box lid" open, use a spoon to scoop a little topping, pour on the filling, cover the lid, a mouthful of all eat.