How to Make Tofu Delicious, Teach You 5 Homemade Tofu Recipes, Smooth and Tender with Flavor and No Crumbling
Every day we will share ingredients, delicious recipes, cooking techniques, and business operations of restaurants. With thousands of food recipes and highly competitive catering startup schemes, private message us now!
5
The first model: Mapo Tofu
Prepare the ingredients: 500g tofu, 80g pork, 20g doubanjiang (fermented broad bean paste), 10g scallions, 3 cloves garlic, oil, appropriate amount of cornstarch, salt to taste.
1. All ingredients are prepared, cut the tofu into small square blocks, the pork into minced pieces, scallions chopped into small pieces, garlic minced and set aside. First, blanch the tofu in water, then remove it and set aside.
2. Heat oil in a wok, add the pork and stir-fry until slightly browned, then set aside. Then, heat up a little oil in the wok, add scallion and garlic minced, stir-fry until fragrant, add doubanjiang, small fire, stir-fry until the red oil from the doubanjiang comes out. Pour in the pre-fried minced pork, small fire, stir-fry for a moment
3. Pour in water, don't pour too much, just enough to cover the tofu, put the blanched tofu blocks into it, don't stir, to avoid the tofu from breaking, then cook over medium heat for about 7-8 minutes, the soup gradually thickens, and the tofu absorbs the flavor. Pour in the prepared cornstarch slurry to thicken the sauce, Mapo Tofu is ready, turn off the fire and serve.
The second model: Crispy Tofu
Prepare the ingredients: 150g tofu, 80g starch, 10ml water, 5ml vegetable oil, 5g scallion, 1 stick of cilantro, 15g soy sauce, 20g white sugar, 2g salt, 5g white vinegar, 20g tomato sauce.
Open UC Browser to view more exciting pictures.
1. Wash and chop the cilantro into segments, cut the tofu into slices, coat the tofu with starch, in a bowl add soy sauce, white sugar, salt, white vinegar, tomato sauce, water, starch, and mix well.
2. Heat oil in a pan, add the tofu, small fire, pan-fry until golden brown, remove and set aside. Heat oil in the pan, pour in scallion, stir-fry over high heat until fragrant, add the tofu, add the pre-made sauce, large fire, reduce the sauce.
3. Water is boiled in a pot, add the pan-fried tofu and slices of ham, cook over high heat until the ingredients are cooked, add a little chicken broth (optional), then add a little chicken broth, and finally add the chopped cilantro, add a few drops of fragrance, and it's ready to eat.
The third model: Soft Tofu
Prepare the ingredients: 500g tofu, 200g ham, 200g green beans, 50g garlic sprouts, 5 cloves garlic, 1 small dried chili, 2 stems of fragrant scallion, 2 tablespoons salad oil, a little chicken broth, a few drops of fragrance, water to taste.
1. Prepare the ingredients, a block of tofu, a piece of ham, green beans, garlic sprouts, garlic, dried red chili, fragrant scallion, scallion, and garlic, cut the tofu into slices, cut the ham into slices, cut the garlic sprouts into segments, garlic minced, dried red chili cut into segments, fragrant scallion chopped, green beans blanched and put into a bowl.
2. Add a little salad oil to the bottom of a non-stick pan, then add the tofu, small fire, stir-fry for about two minutes until both sides are golden brown, set aside.
3. Add a little salad oil to the pan, stir-fry the doubanjiang until the red oil comes out, then add half of the minced garlic, stir-fry until fragrant, pour in the garlic sprouts, continue to stir-fry, add water, bring to a boil, add a little chicken broth, turn off the fire, add the blanched green beans, and finally add a little fragrance.
The fourth model: Stuffed Tofu
Prepare the required ingredients: 400g tofu, 100g pork, 8g oyster sauce, 6g soy sauce, 3g salt, 6g cornstarch, 2g potato starch, 3g rice wine, 2g five-spice powder.
1. Cut the tofu into square blocks and make a hole in the middle. Cut the pork into small pieces, combine with the hole in the tofu and fragrant scallion, then add rice wine, five-spice powder, soy sauce, and cornstarch, and mix well.
2. Add the mixed pork and tofu, add oyster sauce and soy sauce, preheat the pot, add the tofu and pork, cook until the tofu and pork are cooked, add water and garlic and ginger minced, when one side is golden brown, turn and cook until golden brown, cook until the ingredients are cooked.
3. Then plate, sprinkle some chopped scallion, add a little potato starch to the remaining sauce, thicken the sauce, and pour it over the pan-fried tofu.
The fifth model: Pan-fried Tofu
Ingredients: 500g tofu, 52g celery, 2 sticks of Two Jingsao (fermented bean curd), vegetable oil, old ginger, doubanjiang, 2g white pepper, 3 pieces of dried chili, 4 cloves garlic, 2g chicken broth, 1g salt, salt to taste.
Open UC Browser to view more exciting pictures.
1. Wash and carefully dry the tofu, cut it into square blocks; chop the celery into small pieces, cut Two Jingsao into segments, and slice old ginger into fine shreds, garlic minced.
2. Heat vegetable oil in a wok until hot, add the tofu and pan-fry until golden brown, adjust the amount of salt, when one side is golden brown, turn and pan-fry the other side, and serve.
