Griddle Tofu
by Rice sprouts
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut the tofu in half twice into four small pieces, drain the water and set aside.
2. Cut the mushrooms, shiitake mushrooms and fungus into small pieces.
3. Chop the millet pepper and cut the garlic seedlings into sections diagonally. (You can also add other ingredients according to your preferences, such as garlic, ginger, etc., because I added mushrooms, so I didn't put so many ingredients, I'm afraid it will be too flavourful)
4. Heat an appropriate amount of oil in the wok, and fry the tofu. Originally it was fried with starch, I thought it was too fuel-efficient, so I changed it to frying.
5. Fry until golden brown on both sides and set aside.
6. Leave a proper amount of oil in the wok, add millet pepper and garlic sprouts and stir fry until fragrant.
7. Add cooking wine, bean paste and sugar and stir well.
8. Add the ingredients in Figure 2 and stir well.
9. Add tofu, add soy sauce, add broth, stir well and bring to a boil, add salt and chicken essence.
10. Until the soup is thick, sprinkle with spicy and fresh, put it in a small pot, heat it on low heat, and eat while cooking. It is very tasty!
