Home-cooked tofu

Overview

Tofu is a good thing. Eating tofu regularly can replenish qi, clear away heat and moisturize, promote body fluids and quench thirst, and cleanse the stomach. It is more suitable for people with heat constitution, bad breath, thirst, unclear gastrointestinal function, and those recovering from fever. It also has the function of inhibiting breast cancer, prostate cancer and blood cancer. The sterols and stigmasterol in tofu are both effective ingredients for inhibiting cancer. But my family doesn’t like such a good thing. In order to make my family like tofu, I will try my best to cook tofu in different ways.

Tags

• hot dishes
• home cooking
• common dishes
• doubanjiang
• northern tofu
• onions
• oyster sauce
• white sugar
• green pepper
• red pepper

Ingredients

Steps

1. 1 Food

   

2. 2 Cut the tofu into 0.5cm thick slices and cut into triangles.

   

3. 3 Put a little oil in the pot and fry the sliced tofu slices.

   

4. 4 Fry until golden brown on both sides and set aside.

   

5. 5 Shred onions and ginger.

   

6. 6 Cut the green and red peppers into diamond-shaped pieces, and cut the onions into pieces for later use.

   

7. 7 Add oil to the wok, add scallions and ginger and stir-fry until fragrant.

   

8. 8 Stir-fry the shredded onion and ginger, add Pixian bean paste and stir-fry the red oil, then add a tablespoon of oyster sauce.

   

9. 9 Add the oyster sauce and stir-fry evenly, then add the fried tofu wedges.

   

10. 10 Add a tablespoon of sugar.

    

11. 11 Add half a bowl of water. (The stock is better)

    

12. 12 When the tofu cubes are slightly covered, bring to a boil over high heat, then simmer over medium to low heat for a few minutes.

    

13. 13 When one-third of the soup is left, add the chopped onions and green and red pepper cubes and stir-fry quickly.

    

14. 14 Stir-fry until the green and red peppers are broken and the soup is completely coated in the ingredients, then turn off the heat and remove from the pot.