Ingredients:

　　TofuMung bean sprouts, rock sugar, scallion pieces,ginger slices,star anise,cinnamon bark, bay leaf,mature vinegar,

　　dark soy sauce,light soy sauce,oyster sauce, dried chili peppers.Soy SauceSteps:1: Gather all the ingredients;2: In a wok, add an appropriate amount of oil and sauté the scallion pieces, rock sugar, star anise, cinnamon bark, dried chili peppers, and bay leaf over low heat until fragrant;

3: Add the tofu pieces, stir in some oyster sauce, dark soy sauce, and light soy sauce to marinate them evenly;

4: Pour in a cup of water and cook until it boils;

5: Gently press the tofu pieces occasionally so they absorb the flavors like sponges,

add a little mature vinegar for seasoning, and continue cooking over medium heat until the sauce thickens;

6: TIP 1: The dish can be eaten hot or refrigerated in a container for up to 2-3 days without spoiling;

7: TIP 2: If you do not like spicy food, you can omit the dried chili peppers. Mature vinegar should only be used as seasoning and not in excess;

8: TIP 3: Pressing the tofu pieces several times during cooking allows them to absorb the flavors more thoroughly, enhancing the texture of the finished dish;

9: TIP 4: Just before removing from heat, mix in a small spoonful of honey for added juiciness and flavor.

1: The dish can be enjoyed hot or stored in the refrigerator in a covered container for 2-3 days.

2: For those who do not like spicy flavors, omit the dried chili peppers; use only a small amount of aged vinegar as seasoning.

3: Gently press the tofu pieces several times during cooking to allow them to absorb the broth evenly and enhance the texture of the dish.

4: Mix in a spoonfulhoneyjust before turning off the heat to make the finished product look more juicy and flavorful.