Braised bean curd with soy sauce

Overview

The braised bean curd skin in soy sauce has a rich flavor and a soft and tender texture, making it a perfect addition to rice.

Prepare ingredients such as tofu skin, green garlic, scallions, bean paste, braised soy sauce, etc.
Chop the green garlic and scallions into mince, and finely chop the bean paste.
Cut the tofu skin into strips about 0.5cm wide.
Bring the water to a boil in a pot, add the cut bean skins and cook for 1 minute to remove the beany smell.
Put a little base oil in the pot, add minced green onion and half of the minced green garlic and stir-fry over low heat until fragrant, add bean paste and stir-fry until red oil appears.
After the seasoning is fragrant, add the blanched tofu skin and stir-fry for a while
Fry until the bean skin is slightly colored, add braised soy sauce, 1/2 teaspoon of sugar and stir-fry evenly
Add half a bowl of water or clear soup, bring to a boil over high heat, then lower the heat and simmer for five or six minutes to allow the bean skin to absorb the flavor.
After the fire is brought to a boil, reduce the heat and simmer for five or six minutes to let the flavor of the tofu skin absorb.
Simmer until the soup is reduced, add the remaining minced green garlic, and reduce the juice over high heat.
Turn over high heat to thicken the soup
The finished product is salty and slightly spicy, the bean skin is soft and tender, and the sauce is rich in flavor. It is delicious and goes well with rice.