How to Make Homemade Tofu? Master 2 Small Techniques, Rich Aroma, and No Soup Left Behind
Among the eight cuisines, tofu can be made into countless snacks and delicacies, deeply loved by the people. Besides its high nutritional value, its low calorie content is also a characteristic. It almost doesn't gain weight no matter how much you eat. Today, I will teach you a simple homemade tofu recipe, with a bright red color and particularly delicious. If you like spicy, you can add more. Please see the specific operation below.
Homemade Tofu
Ingredients: Tofu, black fungus, green bell pepper, garlic, ginger
Seasoning: Salt, doubanjiang (fermented broad bean paste), sugar
1Soak black fungus until soft, sliced black fungus removes the hard stem, green bell pepper washed, chopped into small pieces.
2A solid block of tofu, weighing approximately 400 grams, cut diagonally into triangles. Heat oil in a pot, pan-fry both sides to a golden yellow color, and remove it for later use.
3Add a little remaining oil to the pot, add appropriate amounts of chopped scallions and ginger, and sauté until fragrant. Add a spoonful of Pixian doubanjiang, stir-fry over low heat until red oil appears, don't add too much, it will be too salty.
4It must be stir-fried to make red oil, otherwise the color will not be good. Add the black fungus and green bell pepper together, pour in an appropriate amount of water, cover and steam for 3 minutes.
5Open the lid and add half a spoonful of salt and half a spoonful of sugar, before taking it out of the pot, drizzle with a thin layer of (cornstarch slurry), and stir-fry evenly. Turn off the heat.
This Homemade Tofu dish is rich in flavor and suitable for all ages and can be eaten all year round. How can we make tofu so that it's both crispy on the outside and tender on the inside? The authentic method should be to heat the oil to 80% hot before frying. Frying once can achieve the effect of crispy on the outside and tender on the inside. Large fire can save oil, small fire will absorb oil, and tofu will become dry. The latter is not advisable.
Cooking at home doesn't need to be compared to restaurant steps. After cutting the tofu, pour in an appropriate amount of oil and pan-fry it, which can also achieve the effect of crispy on the outside and tender on the inside, and it can be taken out quickly, so it is affectionately called home-style dish. The method needs to be simplified and grounded.
Technique Summary
Using cornstarch slurry can increase the viscosity of the sauce and make it more delicious. We can choose cornstarch to operate. The ratio is 1:4. Add 1 spoonful of cornstarch to a bowl and 4 spoonfuls of water, and stir until smooth, then pour it into the pot, and stir while pouring to make it thick.
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