Pat dry the salmon steak with a paper towel and season it with salt and pepper.
Rinse tofu balls in warm water, gently squeeze dry, and cut into halves.
Mix cornstarch with a tbsp of water to form a smooth paste.
Combine the rest of the ingredients for the sauce.
Add oil to a non-stick skillet and heat to medium-high.
Place the salmon into the skillet when oil is smoking hot.
Sear for 2 minutes, turn salmon over, and sear for 2 minutes.
Push the salmon to one side then add the ginger slices.
Add wine along the side of the skillet when the ginger becomes fragrant.
Add the tofu balls, green onions, and saute quickly.
Add the sauce, and bring it to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes.
Add the cornstarch and stir it well to thicken the sauce.