Handmade Sweet Potato Tofu
1.
Take appropriate amount of sweet potato flour
2.
Add some water, stir evenly with chopsticks, leave it overnight, and pour out the dirty water
3.
Add clean water and stir well with chopsticks
4.
Boil a pot of water
5.
Pour the sweet potato batter into the boiling water pot while stirring
6.
After everything goes in, hurry up and stir with chopsticks in a circular motion
7.
As the water vapor evaporates, the paste becomes viscous and stirring becomes more and more laborious
8.
At this time, increase the stirring
9.
Slowly, the sweet potato batter became more and more dry, and you can feel a layer of rice crust at the bottom of the pot. Don't stop the circle motion in your hand to prevent the rice crust from getting thicker and thicker.
10.
Until the color of the sweet potato flour becomes very dark, there is no white powder inside, it means that the sweet potato tofu is cooked.
11.
Serve and let cool (we usually make it at night and use it for stir-frying the next day)
12.
Let cool sweet potato tofu cut into small squares
13.
Boil half a bowl of water in a frying pan, add an appropriate amount of black tempeh
14.
Pour in the sweet potato tofu and season with salt
15.
Stir it to taste and it will be out of the pot
Tips:
1. After the sweet potato flour is air-dried, a lot of dust will be generated during the production process, so you must first soak the dust inside. If the sweet potato flour is still not clean after soaking overnight, you can repeat this process.
2. When the sweet potato batter is poured in, it must be stirred continuously to avoid unevenness in the batter.
3. You can make more sweet potato tofu at a time and store it in the refrigerator for several days.
