1. Cut the tofu into 5 cm long square pieces and drain the water with paper towels.

2. Preheat the wok over medium heat. Pour in peanut oil, heat to 70%, add tofu cubes, fry for 2 minutes on each side, fry until golden brown, about 4 minutes, take out and drain the oil. Repeat the above steps until the tofu is fried.

3. Put cinnamon leaves, cinnamon bark, cumin, green onions, ginger, salt, light soy sauce, sugar, water and soup in a soup pot. Bring the pot to a boil over medium heat and cook for another 10 minutes to allow the spices to come out. Add the tofu cubes, cover, simmer over low heat for 10 minutes, then turn off the heat and simmer for another 10 minutes. Take it out, dry it, cut it into thick slices, place it on a plate, and pour a little brine on the tofu.