Pan-fried tofu
Overview
Tofu is rich in nutrients, cheap and high-quality, and is an indispensable health dish on the table. This pan-fried tofu is easy to make, takes very little time, and tastes delicious.
Tags
Ingredients
Steps
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A piece of northern tofu (how much depends on the person). Cut the tofu into a square and cut it diagonally to form two isosceles triangles. Then cut into thick slices with a thickness of 0.8 cm. I cut 10 slices of tofu in total. If it's too troublesome, just cut into cubes or rectangles.
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Place the tofu on kitchen paper and absorb the moisture. This step is very important. Absorbing the moisture on the surface of the tofu is the secret to non-stick tofu.
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Heat oil in a pan, add tofu slices and fry until both sides turn brown.
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Take a small bowl and add minced garlic, minced ginger, and minced garlic moss (minced garlic sprouts are best). Add a small spoonful of Lee Kum Kee's garlic chili sauce and a small spoonful of oyster sauce.
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Then add the liquid: a spoonful of light soy sauce, a spoonful of balsamic vinegar, a pinch of white sugar (just pinch a little with your index finger). Add 4 tablespoons of water, a small spoonful of starch (about 2g). Add salt and taste the soup (my family eats light salt, no need to add more salt).
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The fried tofu does not need to be taken out of the pan, just pour the juice into the bowl. Simmer over medium heat until the sauce in the bowl thickens. Stir a few times with a spatula and serve.
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Cut into square shapes.
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The shape of the triangular pendulum is a bit cramped, but it still looks better in the round shape.
