Red Braised Tofu
Overview
Why red braised tofu? Because I added brown sugar to the old soup of the marinade. The marinade still consists of star anise, Sichuan peppercorns, dried red peppers, bay leaves, stock essence, soy sauce, and cooking wine. The only difference is that I did not add salt and added a relatively large amount of soy sauce and some ginger brown sugar. The braised tofu is slightly salty and slightly sweet when you taste it carefully. There is also this plate arrangement. I forgot where I first saw it. When I saw the shape of tofu, I was thinking, how long can the fried tofu be cut to fill the whole plate? Will it break during frying? This time, through my own on-the-spot thinking, I realized that it turns out that tofu can’t be cut into extra long pieces. It only needs to be cut with a diagonal knife. After cutting, it can look like this yellow and white when placed on the plate.
Tags
Ingredients
Steps
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Cut the tofu into long strips and fry in a pan until both sides are brown and crispy.
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Prepare old soup. (The marinade still consists of star anise, Sichuan peppercorns, dried red peppers, bay leaves, stock essence, soy sauce, and cooking wine. The only difference is that I did not add salt and added a relatively large amount of soy sauce and some ginger brown sugar.)
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Put the fried tofu into the old soup, bring to a boil over high heat, turn to medium-low heat for fifteen minutes, turn off the heat, and soak thoroughly to make it delicious.
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Remove the marinated tofu and cut diagonally at intervals.
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Just place them in a line on the plate with a slight gap in the middle.
