Material: 300 grams of tofu, half a new orchid, half a carrot, appropriate amount of ginger slices, 1 spoon of light soy sauce, half a spoon of vinegar, salt, vegetable and fruit seasoning powder, vegetable oil, and a little corn starch. Steps: 1. Cut the northern tofu into cubes and slice the ginger. 2. Heat a pot of water, add half a spoonful of salt, put the tofu cubes into the water, wait until the water boils, then remove and drain. 3. Use the water used to blanch tofu, and then blanch the carrots cut into diamond-shaped slices and the washed broccoli for about 1 minute, and then use cold water to blanch them. 4. Place cornstarch on a plate and coat the tofu evenly with a layer of dry flour. 5. Heat the oil pan until it is 60% hot, then add the tofu and fry until golden brown on all sides. 6. Remove all the tofu and set aside. 7. Mix a bowl of sauce with light soy sauce, vinegar, vegetable and fruit powder and appropriate amount of salt. 8. Saute the ginger slices until fragrant, add the tofu and fried vegetables and stir-fry. Finally, pour in the sauce, add some water starch, wrap the tofu in the sauce and turn off the heat.