Fish-flavored Sauce Makes Tofu More Delicious

Name: Fish-flavored Sauce Makes Tofu More Delicious
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Qingmei Tofu; Count flowers Dried black fungus; 1 piece Winter bamboo shoots; 2 pieces shallot; 4 cloves garlic; 1 small piece ginger; 2 tablespoons Soy sauce; 2 tablespoons Vinegar; 2 tablespoons Cooking Wine; 1 tablespoon Sugar; 1 tsp Pickled peppers; 1 tsp chili sauce; Some salt; Some starch; Some Cooking oil

by Jinling Meizi

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Chicken, duck, fish, prawns and seafood are indispensable for the New Year’s Eve dinner. I recommend a vegetarian fish-flavored tofu to friends who like vegetarian food. The all-match fish-flavored sauce is paired with the less oily fried tofu. Although it is vegetarian, the taste is excellent. Tofu is rich in nutrients, contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as "plant meat". The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium requirement. Therefore, when friends and relatives gather together during the Spring Festival, you may wish to eat healthy and nutritious fish-flavored tofu, which is very simple and quick, and super meal! Let's share the method with you, and friends who are interested can try it.

Fish-flavored Sauce Makes Tofu More Delicious

1. Soak the dried fungus in cold water, rinse and dry it for later use.

Fish-flavored Sauce Makes Tofu More Delicious recipe

2. Peel the winter bamboo shoots and cut them into thin slices. Add boiling water to remove the astringency. Remove and rinse to control water.

3. Chop the onion, garlic, and ginger into minced froth, with a ratio of 1:2:3.

4. Use 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 tablespoon of pickled peppers, a little salt, and a suitable amount of water to make a bowl of juice for later use.

5. Use kitchen paper to absorb the moisture on the surface of the tofu. Cut into triangles and dip a little dry starch on the surface. Fry them in a pan until golden on both sides.

6. Add a little oil to the pot, add chili sauce and stir fry, then add fungus and bamboo shoots, stir fry, and season with a little salt.

7. Then add the fried tofu, pour into a bowl of juice, stir to taste, add a little water starch to collect the juice.

8. Sprinkle some chopped chives and serve on a plate.

Tips:
1. The selection of tofu is very important, too tender and more fragile, and too old to taste bad.
2. Tofu is best fried rather than deep-fried, so that less oil is more healthy.
3. Winter bamboo shoots must be watery and taste better.

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Fish-flavored Sauce Makes Tofu More Delicious

Ingredients

Fish-flavored Sauce Makes Tofu More Delicious

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