Crispy Tofu with Sauce

Name: Crispy Tofu with Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 large piece North Tofu; 1 piece egg; 50g Flour; 20g corn starch; 1 tablespoon cheese powder; 3g Baking powder; 1 tsp White pepper; 1/2 tsp salt; 1/8 tsp Sesame pepper powder; 50g tomato; 20ml White wine; 30g Bell peppers; 1 small piece asparagus; 1 tbsp Fish sauce; 15g granulated sugar; 1/2 tsp black pepper powder

by Big pear

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

There are no friends around who don’t like tofu~ cold sauce, marinated sauce, braised stir-fry... all kinds. I am also a tofu lover, and I especially love fried tofu with old skin and tender meat. The table-style fried tofu is generally eaten with salt and pepper to enjoy the instant crispy, but the fried tofu is always too simple and too greasy to eat on hot days. Just change the way and enjoy the crispy. The tofu is topped with boiled fresh tomato-based sauce. The sweet and sour flavor just relieves the greasy taste without affecting the pleasure of enjoying the crispy tofu. The crispy coat of fried tofu is also a little secret. If you like to eat fried tofu directly, you must try this homemade crispy fried tofu. After completing the two repeated dips, you have to stand still and wait for the moisture to come back. The dry powder frying method is much easier to control than wet frying paste, and the finished product is more perfect. The base of the freshly drizzled sauce comes from pureed fresh tomatoes. It is cooked with fresh vegetables and peppers, and it is finished in five minutes. It’s best to enjoy this dish as soon as it’s on the table, you can feel the texture of crispy tofu. If you wait for a while, let the sauce infiltrate the fried tofu coat, there is another juicy and thick enjoyment.

Crispy Tofu with Sauce

1. Ingredients a: 50 grams of flour, 20 grams of corn starch, 1 tbsp custard powder, 3 g baking powder, 1 tbsp mascarpone cheese powder, 1 tsp white pepper, 1 large piece of tofu, 1 egg Pieces, 1/2 tsp salt, 1/8 tsp ground pepper. Ingredients c: 50 g fresh tomato puree, 20 ml white wine, 30 g diced bell pepper, 2 tbsp diced asparagus, 1 tbsp fish sauce, sugar 15 g 1/2 tsp ground black pepper

Mix all the seasonings of material a and set aside

2. Dry the tofu on the plate, and cut into tofu cubes of about 3x3 cubes.

3. Mix the egg + salt + pepper powder into an egg liquid

4. Dip all the tofu cubes with egg liquid on all sides and soak for about 2 minutes

5. Each piece of tofu is coated with the deep-fried frying powder of method 1, and then let it rest for 5 minutes.

6. Wait for the powder on the surface of the tofu to absorb and regain moisture, and then re-dip the powder again, all sides should be covered, and then let stand for 3 minutes

7. Wait for the time for the tofu to regain moisture, put the diced bell peppers in a small pot

8. Put tomato puree in a small pot

9. Then put the other ingredients in material c into the pot, cook on medium heat until it boils, turn off the heat and set aside

10. Prepare a small pot of salad oil, the amount of oil is about 2 cm deep in the pot, preheat it to 70 degrees Celsius

11. Put the powdered tofu into the oil pan, wait for about 40 seconds without turning it, then turn the tofu on each side and fry until slightly golden, remove the oil and place it on a plate

12. At this time, reheat the tomato sauce and roll slightly; arrange the drained tofu on the plate, pour the tomato sauce and sauce while it is hot, and finish eating