Clean the shepherd's purse thoroughly, removing any roots or tough stems. Blanch the shepherd's purse in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and finely chop.
2
Drain the firm tofu and cut it into small cubes, approximately 1.5 cm.
3
Heat a wok or large pot over medium heat. Add the cooking oil.
