Braised Japanese Tofu

Name: Braised Japanese Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Japanese tofu; Some Corn flour; Some green pepper; Some Soy sauce; Some oil; Some garlic; Some Doubanjiang; Some salt; Some Red pepper

by Xiaomei's Food Spectrum

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Japanese tofu is made from eggs and is also called jade tofu. Tender and slippery, uh... If the first meal is not finished and the second meal is not finished, the fishy smell will be very heavy.
Previously, Japanese tofu was fried with cornstarch, which was wrapped in cornstarch. This time it was wrapped in wheat flour (cornstarch, not kneaded wheat flour). Obviously, the shape is super good this time. After frying, just treat it gently, and finally The finished product is always beautiful in appearance. "

Ingredients

Some Japanese Tofu
Some Corn Flour
Some Green Pepper
Some Soy Sauce
Some Oil
Some Garlic
Some Doubanjiang
Some Salt
Some Red Pepper

Braised Japanese Tofu

1. Cut Japanese tofu into small pieces, wrap the cornstarch in a circle so that the surroundings are covered with cornstarch.

2. Heat the oil in a hot pot (the oil temperature can be relatively high), add tofu and fry it until the surface is crispy. In the case of high oil temperature, this process will only take 3-5 seconds.

3. Then fish out and set aside.

4. Add garlic, bean paste, and light soy sauce in a hot pan with little oil, stir fry to get a fragrant flavor, add water to the cornstarch and pour it into the pot evenly.

5. Add the fried tofu, green and red peppers, and salt and mix well

6. Just let it collect the juice to the right amount.

Tips:
The teppanyaki tofu made with Japanese tofu tastes very good, but on the Internet, you can add tomato sauce to make teppanyaki tofu. I do not agree with that method, and the taste is not good. Of course, maybe it's just that I personally think it tastes bad, because I'm a weird guy.
Deep-fried Japanese tofu is not suitable for making a sweet dish. I have tried it several times. I don’t know what you do and your suggestions?