1. A piece of northern tofu (how much depends on the person). The tofu is changed into a square knife and cut diagonally to form two isosceles triangles. Then cut into thick slices with a thickness of 0.8 cm. I cut 10 slices of tofu in total. If it is troublesome, cut it directly into squares or long squares.
2. Put the tofu on kitchen paper to absorb the moisture. This step is very important. It is the secret of non-stick tofu to absorb moisture on the surface of tofu.
3. Heat the pan with cold oil, add tofu slices, and fry until both sides turn yellow.
4. Take a small bowl and cut into the minced garlic, minced ginger, and minced garlic moss (minced garlic seedlings are best). Add a teaspoon of Lee Kum Kee's garlic chili sauce and a teaspoon of oyster sauce.
5. Then add liquid: a spoonful of light soy sauce, a spoonful of balsamic vinegar, a pinch of sugar (just pinch a little with your index finger. Add 4 tablespoons of water and a small spoon of starch (about 2g). You can taste the soup until you add salt. Eat light salt, no need to salt).
6. Pour the fried tofu directly into a bowl of juice without leaving the pan. Slurp on medium heat, and the juice will thicken. Use a frying spatula to stir a few times to get out of the pot.
7. Cut into cubes.
8. The shape of the cut triangle pendulum is a bit squeezed, but it looks good in a round shape.
