Homemade Braised Tofu
1.
Tofu, cut into cubes, ginger, garlic, finely chopped green onion, and Pixian bean paste (we recommend that we can use Pixian Douban special fragrant stir-fry dishes in Sichuan)
2.
Add water to the pot and boil, add a little salt, then put the cut tofu into the boil, wait for the water in the pot to boil again, and continue to cook for about 20 seconds, remove the dried water. [As for why you would cook the tofu, the reason will be explained in the following cooking tips]
3.
Pour a little oil in the pot, stir fragrant bean paste (stir-fried), add ginger and garlic paste after frying!
4.
Add tofu cubes in the pot with water and boil (you can add hot water)
5.
Turn on high heat, cook for about half a minute, add a small amount of salt, and use a small amount of starch to collect the juice. After the soup thickens, sprinkle with chopped green onion to serve. (If you like spicy food, you can add some chili oil)
6.
Serve, sprinkle with minced pepper, and then sprinkle with chopped green onion.
Tips:
1: Use light salt and hot water to put the tofu in the pot. You can get rid of the bean smell. At the same time, it can also make the tofu more tender and taste better. After using the hot water, use cold water to cool it down. Stir it like this Tofu is not only tender, but also not crumbly when fried~
2: After pouring the tofu, do not turn it frequently with a spatula to prevent the tofu from boiling.
3: The last step of thickening cannot be omitted! Thickening is the process of adding water starch to the soup to produce gelatinization and make the soup thick.
