Fried Tofu and Braised Cabbage
by lengnina
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the Chinese cabbage and cut into chopstick-thick strips.
2. Cut the tofu into thick slices as thick as your fingers. Fry golden brown on both sides in a baking pan or non-stick pan and set aside.
3. Finely chop green onions, wash and break dry chilies.
4. Heat oil in the pan, sauté the chives and dried chilies, add half a teaspoon of pepper to fragrant, add the cabbage strips, stir fry a few times and add a teaspoon and half salt
5. Stir-fry the cabbage strips until the water is softened. Put a spoonful of soy sauce and a spoonful of oil to consume.
6. Sauté the tofu strips evenly, stir-fry evenly, cover the pot and simmer for 3 minutes.
7. Finally, sprinkle the chicken hardcover plate and decorate with coriander.
Tips:Stir-fried cabbage will bring out the soup. If you eat the fried tofu back, both cabbage and tofu eat more salt. Don’t worry about the high salt content in this dish.
