Stir-fried Chiba Tofu

Name: Stir-fried Chiba Tofu
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Thousand pages tofu; 100g Pork belly; 2 pieces Green garlic; 2 tablespoons Tempeh Spicy Sauce; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; Some Scallion Ginger Slices; 1/2 a spoon Sugar; Some salt

by Huaer's gourmet kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Chiba tofu is different from ordinary southern and northern tofu. It is made from soybean powder and starch as the main ingredients and is rich in protein. It not only maintains the original tenderness of tofu, but also has the unique Q-strength and crispness, and also has super strong soup absorption capacity, so hot pot or stir-fry are quite tasty.
In this way, we make stir-fries every day, and this kind of super-rice dry pot dish is the most suitable for cooking thousand-page tofu.

Ingredients

250g Thousand Pages Tofu
100g Pork Belly
2 pieces Green Garlic
2 tablespoons Tempeh Spicy Sauce
1 tablespoon Soy Sauce
1 tablespoon Cooking Wine
Some Scallion Ginger Slices
1/2 a spoon Sugar
Some Salt

Stir-fried Chiba Tofu

1. Wash the pork belly with the skin, put it in a pot and boil it for about 20 minutes, so that the chopsticks can be easily pierced through.

2. Dry until warm and cut into even slices for later use.

3. Thousand-page tofu thinly sliced and set aside.

4. If the ingredients are abundant, add green peppers, carrots, onions, etc. And the most basic dry pot Chiba tofu, must be green garlic and tempeh spicy sauce.