Name: Tofu with Soy Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Water tofu; 50g onion; 4 cloves garlic; 1 Red chili; 1 green pepper; 1 tbsp Rice wine; 1 tbsp Shaoxing wine; 2 tbsp Oyster sauce; 5g crystal sugar; 1 teaspoon maltose; 1/4 teaspoon black pepper powder; 2 tbsp Shacha sauce; 5 tbsp mineral water

Tofu with Soy Sauce

by Xiaoguo_C

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Every morning, before going to work, Chinese cabbage would lower his head and say to my ear, remember to get up early for breakfast, and I answered dumbly. Then when he returned to the company to have breakfast and was ready to start the day's work, he sent a text message asking if I got up yet?
Supervising me to get up early and eat breakfast has now become a compulsory course in cabbage every day. Although I like to cook, I often neglect breakfast because I slept in. Even though I know the importance of breakfast, I always struggle with getting up and down every day for a while, and then I fall asleep again...
That's how lazy bugs grow up~~~O(∩_∩)O haha~
The dish "pork's feet" shared with you today is tofu, which is one of the favorites of cabbage.
Use a food processor (or blender) to make the sauce for roasted tofu. Through stirring, the onion and garlic become puree, and the various seasonings are fully mixed, so that the taste of the sauce is more concentrated and even. "

Tofu with Soy Sauce

1. Cut the tofu into cubes and absorb the moisture on the surface with absorbent paper; dice onion; mince garlic; cut green and red pepper into small diamond-shaped blocks (or directly cut into small blocks) for later use

2. Take the cooking cup, add the chopped onion and minced garlic, add rice wine, Shaoxing wine, oyster sauce, rock sugar, black pepper, shacha sauce, maltose, mineral water, stir evenly and pour out.

3. Heat an appropriate amount of oil in the pan, add tofu and fry

4. Fry until golden on both sides

5. Leave a little oil in the pot and sauté the green and red peppers

6. Add the tofu cubes and the just-stirred sauce, turn the heat to a low heat and simmer until the soup slightly collects the juice and it can be out

Tips:
1. If the water tofu is too tender and difficult to fry, you can use old tofu, which is less likely to break. Because cabbage prefers soft tofu, I made it with soft tofu. The two types of tofu have different textures, so the taste of the tofu produced will be somewhat different;

2. If you are using soft tofu, do not rush to turn it while frying, otherwise the tofu will break easily. When the tofu turns golden brown, the tofu will not break easily.