Stewed tofu

Overview

Use the simplest ingredients to make delicious food.

Cut the tofu into cubes and fry it in a pan to remove as much water as possible until both sides are golden brown.
Take the tofu out of the pot and put it into a bowl (I stew it on an induction cooker). Add special light soy sauce (about 3 spoons, depending on how salty you like it) and add boiling water. Let the water level cover the tofu and simmer over low heat. The temperature of the induction cooker is 2~3 bars.
Chop the meat into minced meat, stir-fry in hot oil, remove the raw meat, and remove from the pot.
Spread the minced meat on the tofu. Continue simmering for a few minutes. Stir gently with chopsticks a few times to avoid burning the pot.
When the soup is half simmered, add minced celery and continue simmering.
Increase the heat, reduce the juice, taste it and it will be OK. Because light soy sauce is used, there is no need to add MSG or chicken essence. It can be lighter with dry rice and saltier with porridge.