Don't Braise Tofu Anymore! This Method Is Most Popular, Delicious and Juicy, Loved by Elderly and Children
In my childhood memories, tofu was barely considered a staple dish. Life conditions were not good in that era, and tofu wasn't something you could just grab and eat. Occasionally, when there were guests at home or artisans doing odd jobs, my mother would exchange yellow beans for tofu, or fry the tofu until golden brown and serve it with fatty pork belly, or cook it with fatty pork belly to braise. So many years have passed, even the flavor of fatty pork belly has faded, but tofu has always maintained its nostalgic fragrance.
Now that life conditions are better, big fish and big meat have become the standard for entertaining guests, and tofu seems to be out of the question. However, tofu has high nutritional value, can be made into many different dishes (braised tofu, spicy tofu, tofu with ground pork), and is easy to chew and easy to digest. It's still a great choice for a family meal in private. Today, we're making a very popular home-style tofu, with a crispy exterior and tender interior, fragrant and juicy. It's loved by both the elderly and children.Ingredients
Tofu 2 kilograms, cornstarch 2 tablespoons, green peppers 2 (not spicy), red peppers 2 (not spicy), light soy sauce 1 tablespoon, dark soy sauce 1 tablespoon, white sugar a little, oil, salt to taste.
Instructions
1. Cut the tofu into blocks, about 1 centimeter thick (too thin will break easily);
2. Then cut it diagonally into four triangular pieces. After cutting, put it in a bowl to prepare;
3. Remove the seeds from the green and red peppers and cut them into large chunks, put them in a bowl to prepare;
4. Prepare a small bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, a little salt, stir well, then add 2 tablespoons of cornstarch and a little water, make into water starch, finally add a little white sugar and stir well to prepare;
5. Heat oil in a pot, place the tofu blocks flat over low heat and slowly fry until both sides are golden brown;
6. Take out the fried tofu and set aside;
7. Heat oil in the pot, when the oil is hot, add the green and red peppers and stir-fry until 50% cooked, then add the tofu, then pour in the prepared water starch and stir-fry quickly, let the tofu absorb the sauce;
8. About 40 seconds, the sauce will be very viscous, turn off the heat and serve. Delicious tofu is ready! The tofu has absorbed a lot of vegetable leaves, especially flavorful. When you bite into it, the sauce will spurt out. The sauce is fresh and sweet, and the viscous taste satisfies both your tongue and your teeth. However, the skin has a slight crispness, which is comfortable to chew. The green and red peppers are not spicy. Because the cooking time is not long, they are crispy when bitten, wrapped in a layer of fresh and sweet sauce. If you simultaneously pick up tofu and chili peppers to eat, it's like eating a sticky chicken roll with sweet sauce.Cooking Techniques
This cooking method is better with slightly older tofu. Older tofu is easier to fry and smells better when fried.
When making water starch, if you like the flavor of sweet bean sauce, add more white sugar, making it sweeter and more flavorful;
When frying tofu or foods like pancakes, I often use a cast-iron pot because a cast-iron pot is energy-saving (less oil is healthier), has even heat distribution, and can supplement a small amount of iron to the food during cooking. Moreover, it has no coating, so it can be washed clean without worrying about it.
That's all for the tofu recipe. If you like this recipe, please like, collect, or share it with more friends who love food. Friends, do you like tofu? What methods do you use to cook it? Please leave a comment and share it with us!
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