Dongpo Tofu

Name: Dongpo Tofu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: About 200g tofu; About 100g Bamboo shoots; About 50g bacon; 1 tbsp ginger; 1 tbsp Minced garlic; 1 tbsp Minced green onion; 2s star anise; 1 tbsp Sweet noodle sauce; Some Soy sauce; 2 teaspoons Sugar; 1/2 teaspoon corn starch; 1 teaspoon sesame oil; 1 tbsp Cooking Wine; 1/2 teaspoon pepper

by rosejyy2000

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Dongpo tofu is the famous Northern Song Dynasty poet Su Dongpo who is good at cooking and innovates tofu dishes. The famous tofu is cooked by celebrities, it resembles pork knuckle, it is tender in texture and mellow in flavor. The preparation method uses Huangzhou tofu as the main ingredient. Put the tofu into a paste made of flour, eggs, salt, etc., and then fry it in a 50% hot oil pan, then remove the oil; put it in the pan The bottom oil, bamboo shoots, shiitake mushrooms and seasonings, and finally put in the oiled tofu, cook until it tastes good and ready to serve.

This dish is learned from the Internet. For the sake of beauty, the tofu is changed to a diamond shape. The method is only slightly changed for convenience. If you can't find the pork belly for a while, you can use bacon instead. The main reason is that the dish is not too fast. The meat enhances the flavor. It must be very unauthentic, but it is delicious, easy to use, and economical. "

Dongpo Tofu

1. Cut the tofu into diamond-shaped slices, about 1 cm thick, and fry in a pan. When frying, chop 1 star anise in the pan and fry it with the tofu. Fry the tofu until golden brown on both sides;

2. Cut the bacon and bamboo shoots into shreds, and chop the ginger, green onions, and garlic;

3. Put the bacon shreds in the pot, add about 2 tablespoons of water, wait until the water is dry, and stir until the shredded pork can produce a little oil, but don't stir it too much, set it aside;

4. Leave oil on the bottom of the pot. If there is too little oil, add 1 tablespoon of vegetable oil, add minced ginger, minced green onion and minced garlic, and sauté;

5. Put 1 star anise and 1 tablespoon of sweet noodle sauce, and sauté the sauce until fragrant;

6. Pour shredded pork, tofu and bamboo shoots, stir fry, pour into 1/2 bowl of broth, cook soy sauce, sugar, pepper, cooking wine to taste, cover and simmer for a while, use a small bowl, put 3 tablespoons of water and 1 teaspoon of corn starch mixed with water starch, collect until the juice is thick, sprinkle about 1 teaspoon of sesame oil for fragrant, spread a little evenly, serve and sprinkle a little green onion on the surface.

Tips:
1. If you want to make the taste richer, you can add a little shredded shiitake mushrooms. I don’t want the star anise mixed with the shiitake mushrooms, so I omitted the shiitake mushrooms;

2. Tofu can be fried in a batter that is mixed with flour and egg liquid. To save trouble, I fry the tofu directly, but the taste and color are quite good;

3. Canned bamboo shoots are used here, so the step of blanching the bamboo shoots is omitted. If the bamboo shoots are fresh, they should be blanched.