Multigrain Tofu Buns
by Mrs. T Tang
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut the tofu into pieces, cook the mixed rice and let it cool. I used brown rice, Li Mai, and rice
2. There are some rutabagas left in the house, so I can use other vegetables in it.
3. Add an egg, black pepper and salt to taste and mix well
4. Put on disposable gloves, knead and squash, put in the refrigerator for 30 minutes
5. Take out the non-stick pan and brush it with a layer of oil, and fry it slowly on low heat, accidentally crushing one
6. Turn over
7. Fry it on both sides until golden brown. After making it once, don't make the multi-grain tofu buns too big, or too thick, because they will not fry thoroughly. Put them in the refrigerator to make them shape.
