Sophora Japonica Mixed with Tofu

Name: Sophora Japonica Mixed with Tofu
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Sophora japonica; 200g tofu; 2 pieces garlic; 1 tablespoon White vinegar; Some salt; Some sesame oil

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

Sophora japonica season is very short, usually it is gone for about 10 days. I especially like to eat Sophora japonica. Every time this season, I use Sophora japonica to make delicacies, and Sophora japonica mixed with tofu is one of them. The fragrance of Sophora japonicus is paired with tofu, which is a different kind of experience. The emerald green petals and white tofu also complement each other in color. If you like Sophora japonica, you might as well try this seasonal delicacy.

Ingredients

100g Sophora Japonica
200g Tofu
2 pieces Garlic
1 tablespoon White Vinegar
Some Salt
Some Sesame Oil

Sophora Japonica Mixed with Tofu

1. Sophora japonica wash

2. Boil water in the pot for half a minute,

3. Take it out immediately and spread out to cool to keep the emerald green color

4. Put an appropriate amount of salt in the water to cook the tofu, and cook for 2 minutes after the water is boiled

5. Fish out the water control

6. Crush the tofu with a spoon to make it easier to taste, and put in the sophora japonica

7. The garlic sprouts are mashed with salt, and seasoned with white vinegar and sesame oil. You can use garlic instead of garlic sprouts. I used garlic sprouts because garlic sprouts are seasonal ingredients at this time.

8. Pour the garlic paste and mix evenly

Tips:
The garlic sprouts in the garlic paste can be replaced with garlic. I used garlic sprouts because garlic sprouts are seasonal ingredients at this time.