Homemade Tofu

Name: Homemade Tofu
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g tofu; 50g pork; 25g Garlic sprouts; 50g Cooking oil; 25g Doubanjiang; 200g Fresh soup; 10g Soy sauce; 15g Water starch

by Tail's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The homemade tofu in Sichuan cuisine is also known as bear paw tofu. It is said that the tofu is cut into thick slices and fried in a pan. To stick the tofu, the tofu is pressed by hand. As a result, fingerprints are left on the tofu and the fried noodles It's yellow, and its color resembles a "bear's paw". In fact, there is still a difference between homemade tofu and bear paw tofu: bear paw tofu is fried on one side, while homemade tofu is fried in double-sided yellow. In fact, tofu is fried or fried, fried on one side or on both sides, its flavor and method are the same, and they all highlight the home-cooked flavor. The home-cooked flavor is one of the most representative flavors of Sichuan cuisine, and it is also the flavor of the dishes closest to the lives of ordinary people, so it is most loved by people. The home-cooked taste in Sichuan cuisine in a narrow sense refers to the salty, fresh and spicy flavor characteristics of watercress, so the characteristics of this dish are red and bright color, salty and spicy, and tofu soft and delicious.

Ingredients

Homemade Tofu

1. Cut the tofu into about 5cm thick slices and deep-fry them in a frying pan until yellow on both sides

2. Cut the garlic sprouts into the shape of horse ears, cut the skinless half-fat lean pork into slices; set the wok on medium heat, add oil to 50% heat, stir-fry the meat slices until loose seeds, and stir-fry the Pixian watercress together

3. Add the fresh soup when the red oil is present, add red soy sauce, and add tofu

4. Simmer until the tofu softens and taste, add garlic sprouts and stir-fry evenly, thicken with water and soy flour

Tips:
Traditionally, tofu should be fried, but it is convenient and quicker to fry; the salty taste of the watercress is enough, so there is no need to add salt