Stir-fried Okra with Frozen Tofu
Overview
Stop stewing frozen tofu. Eat it in a different way. You will find that if you stir-fry it, frozen tofu has a better flavor. It is more fragrant than meat and full of bean flavor. The more you chew it, the more flavorful it becomes. You will never forget it after eating it once.
Tags
Ingredients
Steps
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Remove the roots of the okra you buy and clean it repeatedly. Do not cut the okra to prevent the mucus inside from being lost when blanching. Peel and wash carrots.
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Add an appropriate amount of water to the pot and bring to a boil. You can add a few drops of oil or a little salt to the water. Add the okra and blanch it for about 3 minutes. The color will turn emerald green. Take it out and immediately put it in cold water to keep it crispy green.
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After thawing, squeeze out the water from the frozen tofu and slice it into slices. Cut the blanched okra into sections and slice the carrots.
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Add an appropriate amount of oil to the wok, sauté the five-spice powder and chopped green onion until fragrant, add carrots and stir-fry. Carrots are fat-soluble vitamins. It is best to stir-fry with oil to facilitate absorption by the body.
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Saute carrots until soft, add okra and frozen tofu and stir-fry. Pour a little old soup or a little water to make the frozen tofu more moist, the okra more green, and the carrots more red.
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Collect the juice, add salt, pepper, mushroom powder (optional), and a little soy sauce to taste. It must be noted that a little soy sauce can enhance the freshness, but the color is not heavy. Adding too much will lose the lightness, and the color will not look good, and it will also affect the appetite.
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Remove from pan and plate.
