Tofu with Eight Delicacies

Soak the mushrooms and lily buds in water for 1/2 hour.

Cut the tofu into cubes, heat the sesame oil in a wok and roast the tofu cubes, remove and keep ready. 3.

3. heat the sesame oil in the wok, stir-fry the chopped scallions.

Add the chopped mushrooms and lily buds with the sugar snap peas and continue to stir-fry.

Add the grated ginger root, the baby corn, the straw mushrooms and the ginkgo nuts and roast them.

Add the clear soup and soy sauce, bring to the boil and thicken with cornstarch.

Add the glass noodles, heat, fold in the tofu, heat and season with salt, pepper and sugar, arrange, garnish and serve.

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