Homemade Tofu
by Lin Shiji
Favorite
Difficulty
Normal
Time
20m
Serving
2
Ordinary ingredients, change the way~"
1. 1. Wash all ingredients and set aside. Cut the green pepper into pieces, remove the root of the fungus, slice the ginger and garlic, cut the green onion into small pieces, and chop the coriander. Prepare 2 teaspoons of bean paste and a little white sesame
2. 2. Tofu choose old tofu (hard tofu), cut into thick slices
3. 3. Brush the pan with oil, add the cut tofu, and fry slowly on medium and low heat until golden on both sides, and serve for later use. (Fried tofu is usually fried in restaurants. I think it’s better to eat at home with a little oil and fry slowly. The effect the same)
4. Heat up a frying pan, add green onion, ginger, garlic, and bean paste until fragrant
5. Add the fried tofu and fungus, and stir fry gently
6. Add water (the amount of water needs to be less than the tofu), simmer for about 8-10 minutes on a medium-low heat, so that the tofu can absorb the soup and all the flavor will penetrate the tofu. Here you can add some salt, chicken essence, light soy sauce and other seasonings according to your own taste
7. When the water in the pot has almost evaporated, you can put the green pepper cubes and stir-fry evenly
8. Sprinkle with chopped coriander and white sesame seeds
9. Look, the stewing time is enough, and the juice in the tofu is also full~
Tips:If you want the moist and shiny color of the tofu made by the restaurant, you need to hook a thin layer of starch with water before serving, slowly pour it into the pot, and stir it to get out of the pot (I don’t have starch anymore. Thicken
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