Twice-cooked tofu

Twice-cooked tofu

Overview

Twice-cooked tofu is first fried until golden brown, then simmered over low heat. The tofu absorbs the soup and tastes salty, spicy and spicy. It is a great dish to go with rice!

Tags

Ingredients

Steps

  1. Cut tofu into triangles.

    Twice-cooked tofu step 1

  2. Pour oil into the electric pan and fry the tofu.

    Twice-cooked tofu step 2

  3. Fry the tofu until golden brown on both sides.

    Twice-cooked tofu step 3

  4. Dish out and set aside.

    Twice-cooked tofu step 4

  5. Slice onions and carrots.

    Twice-cooked tofu step 5

  6. Pour oil into the wok and sauté the fragrant bean paste over low heat.

    Twice-cooked tofu step 6

  7. Stir-fry the red bean paste into red oil, add onions and carrots and stir-fry.

    Twice-cooked tofu step 7

  8. Add fungus, salt, sugar and dark soy sauce.

    Twice-cooked tofu step 8

  9. Add a little water.

    Twice-cooked tofu step 9

  10. Add tofu, bring to a boil over high heat, then reduce heat to simmer.

    Twice-cooked tofu step 10

  11. Simmer until the soup is almost dry, add shredded green onions, stir-fry evenly and turn off the heat.

    Twice-cooked tofu step 11

  12. Serve on a platter.

    Twice-cooked tofu step 12