Name: Yuxiang Japanese Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Japanese tofu; 1 piece tomato; 15g starch; 15g Pixian Doubanjiang; 2g salt; 5ml Soy sauce; 10ml Vinegar; 2g Sugar; 8ml sesame oil; 2g pepper; Some chopped green onion; Some garlic

Yuxiang Japanese Tofu

by Good baking ~ teaching service of steaming and baking

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Wrong, Yao Yaoling, this is a dish that deceives the taste buds!

The fish-flavored shredded pork has no fish, and the couple’s lung slices have no lungs.
There is no wife in the wife cake...
Even Japanese tofu is not real tofu.
It is made from fresh soup made from eggs, vegetable protein, dried fish or fungi.
With the smoothness and tenderness of tofu, the delicious nutrition of eggs,
Choose different flavors,
It can also produce hemp, spicy, sour, sweet and other flavors.
For example, today’s fish-flavored Japanese tofu,
There is neither fish nor tofu,
It can be magical through Chinese cooking,
Exhaust tastes such as salty, sweet, sour, spicy, fresh, and fragrant.
You can see with your eyes and the tip of your tongue, and you think that your teeth and cheeks are lingering with the smooth tofu.
What an unspeakable delicious experience! "

Yuxiang Japanese Tofu

1. Japanese tofu is not peeled, put in a perforated steaming dish and wait for preheating. Adjust the steaming box to the normal steaming mode. After preheating to 100 degrees, put it into the middle layer and steam for 5 minutes. (The secret that Japanese tofu is not easy to rot.)

2. After steaming, put it in cold water and let it cool thoroughly. Cut into slices with a thickness of 1.5 cm. All glued with starch.

3. Raise the frying pan and fry the tofu slices crisply and brown. All are fried and put on a plate for later use.

4. Dice tomatoes, chopped green onion, mince ginger and garlic. Fill a bowl with half a bowl of water, add appropriate amount of starch, salt, vinegar, pepper, light soy sauce, sesame oil, and sugar to make a juice.

5. Burn the oil in the pan, first talk about minced ginger and garlic, fry until fragrant, add bean paste and fry until fragrant, then add diced tomatoes and stir fry. When the tomatoes are fry out of juice, pour in the remaining seasonings