Pan-fried soft tofu

Overview

March 29, sunny. The sun was shining brightly in Chongqing on the weekend, and it was rare to be cloudless. But I still have to stay at home and work on my computer. Radio, television, the Internet, this is my current scope of work. I bought a piece of soft tofu after get off work yesterday and used it to make minced pork tofu and fried tofu. In fact, it is best to use laodoufu, also called northern tofu, for fried tofu. Soft tofu, also known as southern tofu, is very tender and breaks easily during frying. I made fried tofu today and soaked it in the sauce for a while, which made it taste even more delicious. Well...or maybe it's my imagination. O(∩_∩)O In Chongqing, soft tofu is mostly used to make soup and Mapo tofu.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• pregnant women
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• dinner
• students
• cooking wine
• silky tofu
• sugar
• very fresh soy sauce

Ingredients

Steps

1. 1 Pour cold water into the pot, add salt, cut the tender tofu into cubes and blanch it in the pot.

   

2. 2 One spoonful of very fresh soy sauce, one spoonful of cooking wine, and an appropriate amount of sugar to make the sauce.

   

3. 3 Add an appropriate amount of water to the sauce bowl and mix thoroughly, then add the tofu so that the sauce covers the tofu.

   

4. 4 Pour oil into the pan. When the oil is hot, add the tofu and fry slowly over low heat.

   

5. 5 When one side turns brown, turn over and continue frying over low heat.

   

6. 6 Pour in the remaining sauce, reduce the sauce over high heat, and turn the tofu over during the process. (My pan is said to be in accordance with international standards, and the center is 3 mm higher than the surrounding sides. However, this caused the sauce to be all around when I poured it in. I had to put the tofu in a circle to absorb the sauce.)