Braised Tofu with Sauce

Name: Braised Tofu with Sauce
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Soft tofu; Some Vegetable oil; Some salt; 5g ginger; 10g Soy sauce; 5g Oyster sauce; 20g Soaked fungus; 2 pieces Chives

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Tofu braised in soy sauce is all soy products. Why is it too urgent to fry? Because it’s so delicious, the salty aroma of soybean paste matches the mellow taste of soft tofu, plus three or two dried chilies to increase the spiciness. It is braised on a low fire, and the thin glutinous rice noodles with water starch is not delicious. No need, sprinkle a handful of scallions out of the pot, stir it with a spoon, scoop the bibimbap and eat it, my goodness, I can't say drooling, it can be so delicious without meat! My friends, remember that one thousand stewed tofu and ten thousand fish stewed, the tofu will be simmered for a while, and the loose and loose ones will be more delicious and tasty.

Friends who love tofu, have you almost reached the point where you like how to make it? This time I will share "Soybean Sauce Braised Tofu" with my friends, and learn how to make it for your family, whether you are from the south or the north. This tofu dish is suitable. It is delicious and easy to make for the general public. It can be said that it is popular in the south and north. It can be eaten by the whole family. It may be completely wiped out on the table. Friends must try it!

Ingredients

400g Soft Tofu
Some Vegetable Oil
Some Salt
5g Ginger
10g Soy Sauce
5g Oyster Sauce
20g Soaked Fungus
2 pieces Chives

Braised Tofu with Sauce

1. Ingredients: 400 grams of soft tofu (do not use old tofu, which tastes too old)
Accessories: vegetable oil, salt, 10 grams of light soy sauce, a tablespoon of soybean paste (20 grams), 1 gram of chicken essence, 10 grams of ginger, 2 scallions, 3 spicy skins, 20 grams of soaked fungus, 20 grams of water starch, 5 spice powder 2 grams

2. Cut the soft tofu into pieces of the same size, wash the green onion and ginger, cut into small pieces, cut the spicy skin bubble into sections, wash and cut the leek into sections

3. Put the tender tofu into the boiling water, add a little salt, stir the tofu, and cook for about 1 minute, so that the tofu will not be easy to cook, and it can also remove the fishy smell. Do not cook for a long time, and drain the water.

4. Heat 80% of the oil in a pan with cold oil. Add green onion and ginger and stir fry for a fragrance, and stir fry for spicy skin.

5. Stir-fry the soy bean paste to get the flavor of the sauce. If you don't have it, you can use dry yellow paste instead.

6. Add a bowl of water, don't add too much, and then thicken the gorgon, add a little salt.

7. Add five-spice powder and chicken essence, add light soy sauce and oyster sauce and stir well. Don't add soy sauce, or it's dark and unsightly and has no appetite.

8. Stir the blanched tofu cubes evenly

9. Add black fungus and stir fry again evenly

10. Bring to a boil on high heat, turn to medium and low heat and cook for 5 minutes. Remember that you can't eat hot tofu if you are impatient, and cook slowly.

11. Sprinkle with leeks or chives, it depends on your taste and whether there are ingredients.

12. Add water starch and stir-fry evenly. Remember to thin the gorgon, so that it looks bright and delicious.

Tips:
1. Tofu is very important, tender tofu tastes good, tender and delicious.
2. Tofu should be cooked slowly on medium and low heat, so that it is delicious and not easy to break.