【Beijing】Homemade Tofu
Overview
A few days ago, a fan asked me why there were so few spicy dishes in the recipes I posted. To be honest, it was mainly because I had children at home and I rarely cooked spicy food because of that. Therefore, every time I post a recipe, I have successfully made it myself, and my family must have sent it to me. The original intention is still that only food and love can live up to it. I have made many tofu dishes before, using different methods, including stewed, barbecued, and pan-fried. Only today's one is spicy. The dish I made today has been something I have eaten since I was in school, because it often appears in the cafeteria, and I like to eat all soy products, so loving it has become a habit. Later, I would often go to restaurants to eat, but the only drawback was that the food was too oily. By making it yourself, you can avoid this problem and the taste is great!
Tags
Ingredients
Steps
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Prepare side dishes. Soak the fungus and tear into small pieces. Peel and slice the carrots, and cut the bell pepper into diamond-shaped slices.
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Cut the tofu into triangles. Not too big.
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Put an appropriate amount of oil in the pot, when the oil is hot, add the tofu cubes, fry until golden brown, remove and set aside. (If you think it’s a waste of oil, you can also fry it until both sides are golden brown)
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Fry until golden brown and set aside.
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There is remaining oil in the pot, over medium-low heat, add bean paste and stir-fry until red oil comes out, add minced ginger and stir-fry until fragrant. (The specific dosage of bean paste can be adjusted according to personal acceptance of spicy food)
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Add carrots, green peppers, and fungus and stir-fry until raw.
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Pour in the fried tofu, add salt and sugar, add a little water and cook for about 2 minutes to help absorb the flavor.
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Add water starch and collect the juice.
