Yuxiang Tofu

Name: Yuxiang Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 box Soft tofu; 1 tbsp Minced Ginger; 2 cloves (minced) garlic; 0.5 tbsp Cooking Wine; 1 teaspoon Sugar; 1/2 bowl Chicken stock; 2 tbsp Pickled pepper; 1 tbsp Doubanjiang; 0.5 tbsp Soy sauce; 0.5 tbsp Vinegar; Some chopped green onion; Some Water starch

by Lin Yu's Private Kitchen

4.8 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

2

Slightly spicy? Slightly sweet? Slightly sour? The seemingly random seasoning has a fishy scent that is hard to stop. In fact, fish-flavored dishes were only invented in recent decades. According to historical records, the creator was a Blind Sichuan chef in the early years of the Republic of China. Because of its unique flavor, it was deeply loved by diners. Later, it gradually developed and expanded, and the smell of fish became one of the traditional flavors of Sichuan cuisine.
Common ingredients such as pork, offal, tofu, eggplant, etc. are all suitable for fish flavoring, and both meat and vegetable are suitable. "

Yuxiang Tofu

1. Prepare all the ingredients, cut the tofu into small pieces, mince the shallots (separate the green onion and the white), mince the soaked ginger and red pepper, and mince the garlic.

2. Cut the tofu into cubes, blanch it in boiling water for 2 minutes, then drain the water and set aside.

3. Put oil in the pot, heat up, add bean paste and fry until fragrant, then add minced pickled pepper, soaked ginger foam, white onion, and minced garlic to fry until fragrant (this step is faster to avoid frying).

4. Add chicken stock, soy sauce, cooking wine, vinegar, sugar, stir fry and boil evenly.

5. Pour the drained tofu cubes into the pot, stir-fry evenly, add an appropriate amount of water starch, cook until the soup thickens, then take it out of the pot and serve on the plate, and finally sprinkle with chopped green onion.