Fish flavored tender tofu

Overview

The tender tofu has a fishy flavor, is fragrant and tender, sweet and sour and slightly spicy, perfect for rice.

400g soft tofu (Southern tofu), 80g minced pork, 1 tsp minced pepper, 1 tsp light soy sauce, a little dark soy sauce, 1 tsp red bean paste, 1/2 tsp white sugar, 10g minced green onion, 10g minced garlic, 5g minced ginger, 1 tsp cooking wine.
Take the soft tofu out of the box and cut it into about 2 cm square pieces for later use. The soft tofu is easy to release the soup. If the soup is a little longer, control the moisture.
Put cooking oil in the pot, heat it up to 60%, add minced pork and stir-fry.
Stir-fry the minced meat until it is translucent and crispy. Put the minced meat aside and add the minced onions, ginger, garlic, chopped peppers, and bean paste and stir-fry over low heat until the red oil turns out.
After frying the red oil, add cooking wine and 1 teaspoon of balsamic vinegar along the edge of the pot. Add light soy sauce to enhance the flavor and dark soy sauce to adjust the color. Just a few drops of dark soy sauce is enough, not too much.
Add 1/2 teaspoon sugar and stir well.
After stir-frying, add half a bowl of water. After boiling, add the chopped tender tofu and bring to a boil again. Reduce heat and simmer for a few minutes to allow the tofu to absorb the flavor.
Cook until the tofu is fragrant, the soup is reduced, and thickened with water starch.
After pouring in the gravy, shake the pot to make the gravy more even, or use the back of a spatula to push the tofu until the gravy thickens, then turn off the heat and serve.
Finished product.