Konjac Tofu Stir-fried Pickled Radish

Name: Konjac Tofu Stir-fried Pickled Radish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Konjac tofu; 1 plate Soaked radish; 2 cloves Soaked garlic; Some Pickled pepper; 1 piece Pickled peppers; Some Shallots; Some Soy sauce; 1/2 spoon Doubanjiang

by Linger de Imperial Dining Room

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

My neighbor brought me a bowl of konjac. It was grown by her mother-in-law and ground it (Xingshan, Hubei). It was the first time I saw such white konjac tofu. Isn't it all dark brown on the market?
Stir-fried with my own red and white radish, I still used soy sauce to make it brownish red, haha! Later I thought, konjac tofu is rare to be so clean, shouldn’t it be better to keep it white?
The radish was soaked for 10 days, it was too sour~! "

Ingredients

1 bowl Konjac Tofu
1 plate Soaked Radish
2 cloves Soaked Garlic
Some Pickled Pepper
1 piece Pickled Peppers
Some Shallots
Some Soy Sauce
1/2 spoon Doubanjiang

Konjac Tofu Stir-fried Pickled Radish

1. The neighbor’s mother-in-law grows her own konjac tofu, which is white and translucent! Why is the market sold in black?

Konjac Tofu Stir-fried Pickled Radish recipe

2. Prepare the ingredients. I made the pickled radish by myself. I cut into large pieces and soaked for 10 days. Stir-fried the chicken sour. The pepper, garlic and millet pepper were directly picked from the kimchi jar. Shallots only take the green part.

3. Cut the pickled radish into thicker slices, and then cut into long strips. Thinly slice garlic. When the green onion is formed into a flower and soaked in cold water, it will roll.

4. Boil water in a pot and blanch the konjac tofu. It will become very tough and flexible, and will not break easily when it is fried.

5. Take out the konjac, pour out the water, put oil in the pot, and stir in the garlic slices, millet pepper and Chinese pepper.

6. Pour in konjac tofu and pickled radish

7. Pour a spoonful of dark soy sauce and a half spoonful of bean paste. Do not put the bean paste, because my soaked radish is salty, sour and spicy, enough flavor, so I dare not put too much bean paste, mainly to add some red oil and flavor.

8. Stir-fry evenly, add a bowl of boiling water and cook for a while, the water will dry and it will be ready

9. Put the chopped green onion after serving. The Chinese rose has bloomed at home and made fresh cut flowers.

Tips:
Kimchi can also be used, and some meat slices can be added. Add seasonings according to the saltiness of your kimchi. If the kimchi is not very salty, you can add some light soy sauce. If the kimchi is not spicy, you can add more bean paste.