Kimchi Oil Tofu
by Enclose the beauty
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. The oily tofu is flattened with the back of a knife.
2. Peel and shred carrots, mince the scallions, and cut the scallions into sections.
3. Shred the kimchi.
4. Pour the oil in the wok, add the oily tofu and fry it to create a fragrance and serve.
5. Add a little oil to the pan, sauté the scallion white, add the carrot shreds and fry until soft.
6. Add kimchi and stir fry, add chili sauce, pour in broth or water to boil, add salt and sugar to taste.
7. Put the oily tofu into the broth and boil, cook on low heat until the soup thickens and wrap it on the oily tofu.
8. Sprinkle with scallions and mix well.
