Name: Braised Thousand Page Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Thousand pages tofu; 100g cabbage; 30g onion; 20g carrot; Some boiling water; Some oil; Some salt; 1 tsp Soy sauce; Some Sugar; 1/4 spoon Cooking Wine; 1/8 tablespoon Chicken Essence; a little Water starch

Braised Thousand Page Tofu

by Shangshizhiwen

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Spring is here. Of course, you have to start losing weight to make the fresh spring clothes look more beautiful.
It’s always the case for women. They decide to lose weight when they want to dress well, and they leave beauty behind when gluttony attacks, but it is meaningless. Now, as long as you like it and be happy, what can’t you do?
I have eaten a fast banquet, and there are many fake meats on it, all made with soy products. It is often fried and then poured with various flavors of sauce. Those who excel in cooking can almost fake it. The day before yesterday I turned out a bag of thousand-page tofu in the refrigerator, thinking that it would be good to use it to make a braised dish. After a try, it really tastes good. However, in order to reduce the oil, we did not use deep frying, but used a little oil for frying. The aroma remains the same, but the oil is small, which is very healthy.
After frying, the porous thousand-page tofu is full of soy aroma, and then it is full of classic braised sauce. It is soft and tender and has a unique taste of Q bombs. It really is not meaty, it is better than meaty. Coupled with nutritious cabbage and carrots, a vegetable dish can also make carnivores fall in love with it. Women, when weight loss and stomach nourishment are in progress in spring, in order to wear more beautiful clothes and to make yourself more confident, let’s take vegetarian food~~"

Braised Thousand Page Tofu

1. Take the tofu out of the box and let it dry until the moisture on the surface evaporates.

2. Wash the cabbage and cut into small pieces.

3. Wash the carrots, peel and dice.

4. Wash the onion, peel and dice.

5. Pour a little oil into the frying pan, add tofu after the oil temperature rises, and fry on low heat.

6. Fry the bottom side with golden brown, and brush a little oil on the top with a brush.

7. Flip and fry until golden on both sides and serve.

8. Pour a little oil into the pot, add onions when the oil temperature rises, and stir fry until it has a fragrance.

9. Pour an appropriate amount of boiling water, add salt, light soy sauce, sugar, and cooking wine, stir well, and bring to a boil.

10. Skim the foam, add tofu, turn to low heat, add a lid and simmer for about 8 minutes.

11. Add cabbage and carrots, add a little salt and chicken essence, and stir fry evenly.

12. Collect the thick soup on high heat, pour in a little water starch in two times, stir well and serve.

Tips:
1. Thousand-page tofu has a certain amount of water when it is packed in the box. Let it dry before frying to avoid oil collapse.
2. There are many small holes on the surface of the tofu, which is more water-absorbing. The amount of water in the cooking should be enough to cover the tofu.
3. After braising, if the soup is very little, you can omit the step of sprinkling starch and serve directly.