Dongpo Tofu

Overview

Dongpo tofu is an innovative tofu dish created by Su Dongpo, a famous poet in the Northern Song Dynasty who was good at cooking. Famous tofu is cooked by celebrities and resembles pork knuckles. It is tender in texture, bright in color and mellow in flavor. The production method uses Huangzhou tofu as the main ingredient. Put the tofu into a paste made of flour, eggs, salt, etc., then put it into a 50% hot oil pan to fry, then remove and drain the oil; put the base oil, bamboo shoot slices, mushrooms and seasonings in the pan, finally add the drained tofu, cook until the flavor is delicious and serve. I learned this dish from the Internet. To make it more beautiful, I changed the tofu into a diamond shape. The method was just slightly modified for convenience. I couldn't find pork belly, so I used bacon instead. The main reason is to make the dish not too vegetarian and have a little meat to enhance the flavor. It is definitely not authentic, but it is delicious, goes well with meals, is easy to obtain, and is economical.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• old man
• spring recipes
• banquet dishes
• lunch
• bacon
• bamboo shoots
• cooking wine
• corn starch
• ginger
• light soy sauce
• old soy sauce
• onion
• sesame oil
• star anise
• sugar
• sweet noodle sauce
• tofu
• minced garlic
• pepper

Ingredients

Steps

1. 1 Cut the tofu into rhombus-shaped slices, about 1 cm thick, and fry them in a pan. When frying, crush 1 star anise in the pan and fry them together with the tofu. Fry the tofu until golden brown on both sides;

   

2. 2 Cut the bacon and bamboo shoots into shreds, mince the ginger, onions and garlic;

   

3. 3 Put the shredded bacon into the pot, add about 2 tablespoons of water, wait until the water dries, and stir-fry until the shredded pork comes out with a little oil, but don't stir it too much, put it aside and set aside;

   

4. 4 Leave oil at the bottom of the pot. If the oil is too little, add 1 tablespoon of vegetable oil, add minced ginger, minced green onion and minced garlic, and sauté until fragrant;

   

5. 5 Add 1 star anise and 1 tablespoon of sweet noodle sauce, stir-fry the sauce until fragrant;

   

6. 6 Pour in the shredded pork, tofu and bamboo shoots, stir-fry briefly, pour in 1/2 bowl of broth, add light soy sauce, sugar, pepper, and cooking wine to taste, cover and simmer for a while, use a small bowl, add 3 tablespoons of water and 1 teaspoon of cornstarch mixed with water starch until the juice thickens, sprinkle about 1 teaspoon of sesame oil for flavor, mix evenly, serve on a plate, and sprinkle a little green onion on the surface.