[fish-flavored Crispy Tofu]

Name: [fish-flavored Crispy Tofu]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some North Tofu; Some green pepper; Some Red pepper; Some Pixian Doubanjiang; Some shallot; Some Soy sauce; Some Cooking Wine; Some Sugar; Some Vinegar; Some starch; Some Vegetable oil; Some ginger; Some garlic

by Eyebrow delicacy

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

A few days ago, I made fish-flavored pork shreds. On a whim, I wanted to make Yu-flavored tofu, but if the tofu hasn’t been fried, is it almost the same as Mapo tofu? So I fried the tofu first, and then cut it into strips to make it more delicious. I didn't expect it to be really delicious. Although the photos were not satisfactory, the taste of the dishes was great. "

[fish-flavored Crispy Tofu]

1. Cut the tofu into thick slices, and shred the green and red peppers.

2. Chop Pixian bean paste, chop green onion, ginger and garlic; add light soy sauce, dark soy sauce (a little), cooking wine, sugar, vinegar, cold water, and starch into a small bowl to make a sweet and sour sauce.

3. Heat the pan, add vegetable oil, and fry the tofu until both sides are charred and golden brown.

4. After picking it out, cut into strips.

5. Heat up a wok, add vegetable oil, and sauté the onion, ginger, and garlic.

6. Add Pixian bean paste, stir-fry over low heat to get the red oil.

7. Add tofu and green and red peppers and stir fry for a while.

8. Pour the seasoning sauce and stir-fry evenly.

9. Finished picture

10. Finished picture

Tips:
1. After the tofu is fried, let it cool for a while and then cut it not easily. I was anxious and cut it a bit.
2. The preparation of the sauce is basically the same as that of fish-flavored pork.
3. Add carrots and fungus to the side dishes should be more delicious.
4. Pixian Doubanjiang is very salty, so don't add any more salt.