Grilled Tofu with Cucumber and Fungus

Overview

How to cook Grilled Tofu with Cucumber and Fungus at home

Soak the dried fungus half an hour in advance.
Cut the cucumber into small pieces, dice the onion into small pieces, and dice the garlic, green pepper, and spicy millet.
Cut the tofu into small long pieces.
Crack the eggs into a large bowl and coat each piece of tofu with the egg liquid.
Heat oil in a pan over medium heat, put in the tofu pieces stuck with egg liquid and fry them piece by piece.
When one side is golden brown, turn over and continue frying on the other side. Take it out and put it on a plate.
After all the tofu cubes are fried, clean the pot, heat the oil again, add the garlic, millet, chili pepper diced, and stir-fry.
After frying for one minute, add a small spoonful of sugar, salt, and half a bowl of light soy sauce, and bring to a boil to bring out the aroma of the ingredients.
Bring to a boil over low heat.
Pour in half a bowl of water and bring to a boil with the sauce.
Put the fried tofu cubes in and bring to a boil over high heat.
Cover the pot and turn to medium heat to allow the tofu to fully absorb the sauce.
When the sauce is almost dry, add the fungus and stir-fry for a few minutes.
Finally add the cucumber and continue to stir-fry for another minute.
Turn off the heat and serve.
The surface of the tofu cubes is dry and fragrant, and the inside is rich in sauce. The cucumber and fungus are crispy in taste. If you like spicy food, you can add a few more millet millets.