Crispy Tofu with Sauce
Overview
Tofu can be divided into southern tofu and northern tofu. Southern tofu is also called water tofu, with a tender texture, no impurities, and no water lines; northern tofu is also called old tofu. There are bubbles in the old tofu, and its texture is slightly older than that of southern tofu. Due to regional differences, the cooking methods of tofu in the north and south are also different. Northerners often use tofu for Stew, or use it to make frozen tofu in winter. In the cold winter, make a cabbage stewed with frozen tofu. Sitting on the warm kang, one bite at a time, your mouth is still full of breath, and the juice is lying on it (there are a lot of holes in the frozen tofu, so the soup can be easily squeezed out when eating). It is so happy. I once made a joke when I was in school in the Northeast. When I was boiling hot pot, I stuffed the frozen tofu into my mouth. The result was that I was so embarrassed that I couldn’t even spit it out or swallow it. Now that I think about it, I really miss the frozen tofu in the Northeast. When I returned to the south, I still ate tofu often, but the classic Sichuan dish I ate more often was Mapo Tofu, which I made every once in a while. People never tire of eating tofu. In addition to the different tastes brought by the ever-changing cooking methods, the reason is because of its simple side. Although it is ordinary, it is extraordinary. It can always change its shape in the hands of different people, giving people different enjoyment. Life is ordinary, the ingredients are ordinary, but because of you, the kitchen is also a warm place. Today's crispy tofu with sauce is simple to make, but it tastes endless aftertaste. The golden skin, crispy and fragrant, coupled with the salty sauce, makes people full of endless reveries about tofu.
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Ingredients
Steps
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Prepare the ingredients in advance and cut the tofu into 0.5 cm thick slices
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Cut the green onion into flowers, cut the garlic, ginger, root and red pepper into dices and set aside
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Heat a pot, pour in appropriate amount of oil, and fry the tofu cubes over medium heat
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Fry the tofu until golden brown on both sides, drain the oil, and place in a plate for later use
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Leave a little base oil in the pot, add ginger and garlic, stir-fry until fragrant, add red pepper, tempeh, and folded ear root and stir-fry slightly, pour in an appropriate amount of water, add light soy sauce and white sugar and cook until the flavor is infused
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When the soup in the pot boils, pour in an appropriate amount of wet starch to thicken it, and drizzle with sesame oil,
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Pour the prepared sauce over the fried tofu cubes, sprinkle with chopped green onion, and serve with blanched broccoli as a garnish
