Typhoon Shelter Crispy Tofu
Overview
How to cook Typhoon Shelter Crispy Tofu at home
Tags
Ingredients
Steps
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Peel carrots and water chestnuts and cut into small cubes. Cut mushrooms and parsley into small cubes.
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Cut red pepper and chives into sections.
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Chop the garlic.
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Add 1 small bowl of bread crumbs to the minced garlic and rub it gently with your hands until the minced garlic is absorbed by the bread crumbs and becomes moist. Add salt and pepper powder and mix well. Set aside.
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Crush the tofu with your hands.
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Add diced carrots, diced parsley, diced mushrooms, diced water chestnuts, thirteen spices, five-spice powder, salt and flour and mix well.
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Use your hands to shape into balls.
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Fry in 70% hot oil until the surface is golden and crispy, remove and drain.
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Put the shallots and red pepper segments into a colander, deep-fry them in oil for 3 seconds, then remove and set aside.
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Put a little oil in a wok, add garlic bread crumbs and stir-fry over medium heat until golden and crispy, with a rich garlic aroma.
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Add the fried tofu balls, add a little salt and sugar and stir-fry quickly evenly.
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Finally add green onions, red pepper shreds, and fried peanuts and mix well.
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Finished product
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Finished product
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Finished product
