Pan-fried Homemade Tofu

Name: Pan-fried Homemade Tofu
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Soft tofu; Some salt; Some Soy sauce; Some pepper; 1 piece green pepper; 1 piece Red pepper; Some MSG

by Lingzi gourmet kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

As a food with both food and medicine, tofu has many functions such as replenishing qi and tonic. According to measurements, 100 grams of tofu generally contains 140 mg-160 mg of calcium. Tofu is high in protein in plant foods. It contains 8 essential amino acids, as well as unsaturated fatty acids, which are lacking in animal foods. Lecithin Wait. Therefore, eating tofu regularly can protect the liver, promote metabolism, increase immunity and detoxify.
Today I will teach you a very simple and delicious pan-fried homemade tofu.

Ingredients

2 pieces Soft Tofu
Some Salt
Some Soy Sauce
Some Pepper
1 piece Green Pepper
1 piece Red Pepper
Some Msg

Pan-fried Homemade Tofu

1. Cut the soft tofu into small triangles;

2. Heat the pot, add a small amount of salad oil; add the sliced tofu cubes one by one;

3. Turn it over and fry after it has been fried.

4. Then fry the three corners until golden;

5. Put the fried tofu out, add a small amount of oil to the pan, add the cut green and red peppers, and sauté until fragrant;

6. Pour in the fried tofu, add a small amount of salt, add light soy sauce, stir fry the dark soy sauce evenly;

7. Add an appropriate amount of water and cook slowly. When the juice is almost harvested, use starch and water to adjust the juice and pour it into the pot to thicken;

8. Add monosodium glutamate, pepper, stir fry so that the juice adheres to the tofu, and it can be out of the pot.

Tips:
1. Mofei's plate is non-sticky. When frying tofu, only a small amount of oil is used;
2. The tofu must be fried until all sides are browned, so that the burned tofu will be tender on the outside and tender on the inside, which is very delicious;
3. The starchy water is added to thicken the juice at the end to make the juice wrap the juice, so that the tofu has a more flavor;
4. I use soft tofu, which has a softer taste; you can also use old tofu, which will have a worse taste.