Crispy Japanese Tofu

Name: Crispy Japanese Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Japanese tofu; 4 tablespoons ketchup; 1 tablespoon Sugar; 100g oil; 50g starch; 1 tablespoon Vinegar; 50g Shimizu; 20 pcs Haricot vert

by Happy elf

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Japanese tofu uses eggs and natural land plants to extract effective ingredients, add some other edible auxiliary materials, and are scientifically formulated. After adding water and boiling, it will automatically condense into "Japanese tofu", which is as white and crystal clear as fat, rich in nutrition, and can reduce blood pressure, reduce phlegm, reduce inflammation, beautify, and relieve vomiting. The taste is crisp, attractive aroma, sweet and fragrant, comfortable after eating, suitable for the four seasons, it is the correcter of the snack category, and it is suitable for snacks and meals. Today, I would like to share with you the crispy Japanese tofu, which is delicious and easy to make, and tastes better. "

Ingredients

2 pieces Japanese Tofu
4 tablespoons Ketchup
1 tablespoon Sugar
100g Oil
50g Starch
1 tablespoon Vinegar
50g Shimizu
20 pcs Haricot Vert

Crispy Japanese Tofu

1. 2 Japanese tofu, green peas, tomato sauce, starch, sugar, vinegar, oil, set aside.

2. Cut the Japanese tofu from the middle, remove the packaging and cut into small pieces of 1-1.5 cm. Cover them with dried starch. Shake off the excess starch gently.

3. Heat the oil in the pot, the oil is 70% hot (putting in the chopsticks will bubbling), add the Japanese tofu coated with dried starch, fry on one side until golden brown and hard, turn to the other side

4. Both sides turn golden, use chopsticks to press the obvious feeling to harden, then you can remove and drain the oil for later use

5. Leave a little oil in the pot, add tomato paste, sugar, vinegar and stir evenly with a spatula, add green beans and stir fry, bring the broth until fine bubbles appear, add water starch

6. After the gorgon juice is thickened on the tofu, the delicious crispy Japanese tofu is ready, come and taste it.

Tips:
Gorgon juice for this dish is very important. It should be thick and moderately thick. Be careful not to thicken the water starch. I am a water starch blended with 1.5 tablespoons of starch in half a bowl of water. It is for reference only and needs to be mastered by yourself.