1. Cut the tofu into pieces.
2. Cut the ginger into foam.
3. Cut the leek white and leek green into fine slices.
4. Mince garlic.
5. Pour in a proper amount of oil from the pan, add tofu and fry until golden on both sides, remove and set aside.
6. Leave the bottom oil in the pot, add soaked chili, ginger, garlic, and chives to fry until fragrant.
7. Pour in the fried tofu, add appropriate amount of salt, sugar, soy sauce, and balsamic vinegar, stir well, add 3 tablespoons of water, and cook until delicious.
8. When the water juice is dry, pour in water starch and fry.
9. Stir-fry until the juice is transparent, add chicken essence, stir-fry the leek greens for 3 seconds, turn off the heat and serve.
Tips:Although I have labeled the amount of sugar, vinegar, and chicken essence, I still make the best for my personal taste.
Tofu is not also eaten with green onions, but in order to ensure the fragrance, leek is used instead, and the effect is good.
Generally, Yuxiang tofu requires tofu to be deep-fried, but considering the weather and health factors, I use the method of frying. It tastes more comfortable in this season.
