Soy Sauce Garlic Beauty "Colorful Dry Tofu": Simple Yet Not Simple, a Must-Have for Lazy People!
Foodie's staple "Colorful Dry Tofu" features a vibrant array of ingredients, infused with savory notes of soy sauce and garlic. Home-cooked dishes can also be done simply.Simple yet not simple.The entire cooking process takes only 10 minutes. Nutritious, delicious, simple and convenient, a must-have for lazy people!
Nutritional Knowledge
"Colorful Dry Tofu": ‘Simple’ refers to the easy preparation of this dish, while ‘not simple’ refers to the dish’s rich nutritional value. It has positive effects on protecting the respiratory tract, protecting the digestive tract, protecting the stomach and liver, and also has the functions of improving human body fat structure, enhancing memory, and aiding digestion.
Step 1
Dice carrots into slices, dice bell peppers (red and green) into chunks, and slice mushrooms clean and dry.
Prepare chopped green onions, ginger, and garlic, plus extra garlic.
Step 2
Cut the dry tofu into small, narrow strips and blanch it in hot water to remove the fishy smell of the tofu.
Step 3
Heat up the wok with oil, then sauté chopped green onions, ginger, and garlic until fragrant. First add the carrots and stir-fry evenly.
Add the mushrooms and season with three tablespoons of soy sauce, half a tablespoon of salt, and a little sugar, stir-fry evenly.
Step 4
Stir-fry until the mushrooms start to soften, then add the dry tofu and green peppers. Stir-fry quickly.
Step 5Stir-fry until the green peppers arepartially cooked (commonly known as 80% cooked)
then add more garlic. Stir-fry evenly and you’re done! Finally, sprinkle with a little green onion.
Production Tips
"Colorful Dry Tofu": Blanching the dry tofu is one aspect of removing the fishy smell of the tofu, and the other is to prevent the dry tofu from sticking together when stir-fried.
Adding garlic a second time is the soul of this dish, enhancing the aroma of the entire dish.
