Grilled Tofu with Sea Cucumber

Overview

I always feel that treasures such as sea cucumbers will surely complete the gourmet meal together with other treasures. Only when they are well matched can success be achieved. But this time I tried it with the most common tofu, and it was a perfect combination. It used part of the recipe of Mapo tofu. It is not very spicy and not very numb, which is very suitable for my taste.

Tags

• hot dishes
• home cooking
• common dishes
• maternity
• dinner with friends
• winter recipes
• lunch
• garlic sprouts
• green onions
• peanut oil
• pixian doubanjiang
• pork
• starch
• tofu
• water-haired sea cucumber
• carrot
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Cut tofu into cubes.

   

2. 2 Dice the carrots and garlic sprouts, chop the red pepper, and cut the green onions into sections.

   

3. 3 Slice the sea cucumber crosswise and cut the pork (a little fat is good) into small dices.

   

4. 4 Put the tofu in water and bring to a boil over low heat for 3 minutes to remove the beany smell. Drain from cold water and set aside.

   

5. 5 Heat the oil in the pot, add the diced meat and fry until it changes color.

   

6. 6 Add the green onions and stir-fry briefly.

   

7. 7 Add Pixian bean paste and stir-fry evenly.

   

8. 8 Add diced carrots and fry until soft,

   

9. 9 Add a large bowl of boiling water.

   

10. 10 After the water boils, add the tofu.

    

11. 11 Add the sea cucumber and turn to low heat for ten minutes.

    

12. 12 Pour in the water starch to thicken the gravy and bring to a boil.

    

13. 13 Add pepper and salt (add according to your taste).

    

14. 14 According to the condition of the soup in the pot, remove the juice over high heat and sprinkle with garlic sprouts and peppercorns.