Braised Japanese Tofu

Name: Braised Japanese Tofu
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 lines Japanese tofu; 1/2 root carrot; 1 chili; 1 tablespoon Seafood soy sauce; 4 cloves garlic; 1/2 tsp salt; 1 tablespoon Peanut oil; 1 stage shallot; 1/2 a teaspoon Chicken Bouillon Powder; 1/2 a spoon Sugar; 1 tablespoon ketchup; Some starch

by The dimples are gone

4.8 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

3

Don't put too much soy sauce, and put less starch. It's best to use big chili.

Braised Japanese Tofu

1. Slice the carrots, cut the peppers into sections, and cut the onion and garlic at will. I didn't put ginger, but I put ginger according to personal taste.

2. Cut Japanese tofu into thick slices, about 7~10mm in thickness.

3. I use a spoonful of seafood soy sauce, a spoonful of tomato sauce, half a teaspoon of salt, half a tablespoon of chicken essence, half a tablespoon of starch and sugar, and half a bowl of water.

4. Japanese tofu is coated with starch and ready to be put into the pot.

5. 80% of the oil is boiled. First, put the tofu slices into the pot on a low heat, and fry on medium heat until golden, about 5 minutes.

6. After the tofu is deep-fried, take out the pan, pour out the excess oil, stir-fry the shallots and garlic, add the carrot and chili flakes, stir fry, pour the previously adjusted juice into the pan, stir fry, and add the Japanese fried tofu. ps forgot to take pictures. Stir-fry for a while, you can get it out of the pot, with delicious color, flavor and flavor. Warm reminder, if you add too much starch or soy sauce, you can add more water. ps I put too much soy sauce, the color is a bit heavy.

Tips:
The sugar and ketchup are put according to my own preferences, you are free, I think the taste is not bad, the best chili peppers are big ones, too spicy will change the taste. I wish you success.