Spicy Scallion Stewed Tofu

Name: Spicy Scallion Stewed Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Shallots; 1 piece Soft tofu; 2 tablespoons Red Soybean Paste; 5 Dried red chili; 1/2 a spoon salt; 1/2 a spoon Sugar; A small amount water; 1 spoon starch

by Little Yuer HiJade

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Shallots are hollow green onions.
Tofu is soft tofu.
Dried chili is bright red and spicy, dark red is not spicy.
Eat while it's hot, but watch out for hot tofu.
Don't throw away the shallots, it is not an ingredient, it comes from the protagonist, and it is delicious.
* If there is no starch thickening, it does not matter, just keep it on high heat and collect the juice.

I remember that it was dark after school in the elementary school. In the cold winter, when I walked upstairs from the stairs, I could smell the scent of stewed tofu with shallots, and then I could not wait to rush upstairs.
When I was young, I had to burn this at home every winter solstice. This is the custom here. "

Ingredients

1/2 a catty Shallots
1 piece Soft Tofu
2 tablespoons Red Soybean Paste
5 Dried Red Chili
1/2 a spoon Salt
1/2 a spoon Sugar
A small amount Water
1 spoon Starch

Spicy Scallion Stewed Tofu

1. Wash the dishes and cut the tender tofu into pieces.

2. On high heat, heat the pan with oil, pour the shallots and stir fry.

3. Stir-fry for a while over high heat, add a spoonful of red bean paste and five or six chopped dried chilies, add seasonings: salt and sugar, and stir well.

4. Add the diced soft tofu, stir-fry gently and evenly, add an appropriate amount of water (I added a bit too much), cover the lid and bring it to a boil. Remove the lid. Boil on high heat for three to five minutes, put a spoonful of sweet potato starch in a small bowl, add some water and mix thoroughly, pour it into the pot to thicken and collect the juice.