Crispy Tofu with Sauce
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. North tofu or stinky tofu cut into four cubes
2. Cut minced ginger, minced garlic, capers, coriander to taste
3. Make a stinky tofu juice: put the bottom oil in the pot, add ginger and garlic to fragrant
4. Then add a little boiled water
5. Add 2 spoons of Donggu Yipinxian, 2 spoons of oyster sauce, 2 spoons of vinegar, 1 spoon of abalone juice, 1 spoon of chicken powder, 1/3 spoon of pepper, 1/3 spoon of cumin powder, a little MSG, and a little salt and cook for a minute
6. Finally, put the capers and coriander in the pot
7. Put the juice in a bowl or a small pot to keep it warm, don’t let it cool
8. Add 2 tablespoons of chili oil and a few drops of sesame oil and stir well. If you like it spicy, add more (the method of making chili oil, I posted a recipe: compound chili red oil). This sauce is the juice of stinky tofu sold outside.
9. Pour oil in the pot and heat until 70% hot, add tofu and fry
10. Deep-fried until the outside is golden, the outer layer is a layer of crispy shell, remove it like fried stinky tofu, and then re-fry the oil for a few seconds
11. Then remove it and put it in the dish
12. While it is crispy, cut the tofu with a small scissors on each piece of tofu (same as eating stinky tofu)
13. Then put the tofu on a plate, pour it into the juice, sprinkle some cooked peanuts, or put the tofu directly into the juice. In fact, what is made is stinky tofu, but the tofu used is not smelly. Finished picture
14. Finished picture
15. Finished picture
