Laoganma’s roasted tofu

Overview

Tofu is one of the most photographed dishes on my family’s table. Because tofu is easy and quick to make and can be served in about ten minutes, it is convenient for a busy person like me to get home from get off work and easily make 2-3 dishes in 30 minutes, of which tofu is one. Eating more plain tofu is very good for the body, and boxed tofu can be stored in the refrigerator for 3-4 days, so my family eats tofu at least 2-3 times a week. Tofu is very good when cooked with meat or fish. Firstly, tofu will be very delicious, and secondly, the nutritional combination is also perfect, so friends, eat more tofu.

Tags

• hot dishes
• children
• sichuan cuisine
• dinner with friends
• autumn recipes
• dinner
• edible oil
• laoganma red oil black bean sauce
• light soy sauce
• minced pork
• minced onion, ginger and garlic
• tofu
• water starch
• chopped green onion
• salt

Ingredients

Steps

1. 1 Main ingredients, boxed tofu, minced meat

   

2. 2 Heat a wok, add cooking oil, and stir-fry minced meat until fragrant

   

3. 3 Add onion, ginger, garlic, red oil and black bean sauce and stir-fry evenly

   

4. 4 Add a small bowl of water and bring to a boil

   

5. 5 Tear off the outer packaging of the boxed tofu, place it upside down on the chopping board, cut off the four corners, blow air from the four corners respectively, and the box can be easily removed

   

6. 6 Cut the tofu crosswise, then cut it vertically, and finally make a cut along the middle to cut out tofu pieces the size of mahjong dice

   

7. 7 Pour the cut tofu into the pot and cook until the water thickens

   

8. 8 Add appropriate amount of water starch, cook until the soup is thicker and serve, sprinkle with chopped green onion and serve