A successful side dish to go with wine--fried tofu with double sides

Overview

I made a successful dish today: soak the tofu in salt water for 15 minutes to add flavor, drain the water and fry on both sides until golden brown. Sprinkle cumin powder, garlic, minced ginger, and mustard grains on top (I personally recommend adding mustard grains to increase the richness of the taste and relieve the greasiness of deep-frying). Add coriander to the pan and garnish. It’s really good and goes well with wine/color

Tags

• hot dishes
• home cooking
• common dishes
• coriander
• cumin powder
• jiang rong
• mustard grains
• tofu
• minced garlic
• salt

Ingredients

Steps

1. 1 Soak the tofu in salt water for 15 minutes to add flavor

   

2. 2 Preparation materials: dice the mustard, mince garlic, mince ginger, prepare cumin powder and coriander for final decoration

   

3. 3 Drain the tofu and fry on both sides until golden brown

   

4. 4 Sprinkle cumin powder, garlic, minced ginger, and mustard grains on top (I personally recommend adding mustard grains to increase the richness of the taste and relieve the greasiness of deep-frying). Don’t reduce the minced ginger, as the minced ginger goes well with the flavor of tofu.

   

5. 5 Arrange on a plate and garnish with coriander. The whole piece of dried tofu is put into the mouth together, and the complex flavor goes well with alcohol. Those who like spicy food can also sprinkle chili powder, which is consistent with the barbecue method.