-
Cut tofu into desired
size, sprinkle with salt evenly.
-
Rinse squid, soak in water
for about 6 hours until soft.
-
Cut into small pieces.
-
Separate leek bulb from
leek greens.
-
Cut both diagonally.
-
Deep-fry tofu in hot oil
until golden brown, remove and drain.
-
Keep 2 tablespoons oil in
the wok.
-
Stir fry squid until
fragrant.
-
Add sliced leek bulb and
cook until soft.
-
Add tofu, wine, soy sauce,
sugar and 1/2 cup water.
-
Mix well, cover and simmer
over low heat for about 20 minutes.
-
Add leek greens before
removing from heat.
-
Serve hot.
