Pan-fried homemade tofu

Overview

Not bad, the tofu is very fragrant O(∩_∩)O haha~

Tags

• hot dishes
• black fungus
• celery
• chicken essence
• doubanjiang
• ginger and garlic
• green onions
• lao doufu
• light soy sauce
• vinegar
• carrot
• green pepper

Ingredients

Steps

1. 1 Soak the dried fungus in warm water in advance, wash and set aside

   

2. 2 Cut the old tofu into pieces about 1 cm thick and boil them in salt water. Slice ginger and garlic, slice green onion leaves

   

3. 3 Cut carrots, green peppers, and celery into cubes and set aside

   

4. 4 Heat the pan with cold oil. When the oil is 50% hot, slide in the tofu from the edge of the pan. Be careful if the oil splashes out and it will burn. Fry for about 1 minute, flip and brown. Wait for about 30 to 45 seconds, stop the fire and put the tofu on a plate

   

5. 5 In another pot, heat the pot with cold oil and sauté the bean paste until fragrant, stir-fry the red oil

   

6. 6 Add ginger and garlic and saute until fragrant

   

7. 7 Add carrots and stir-fry for about 10 times

   

8. 8 Add black fungus and stir-fry evenly

   

9. 9 Add appropriate amount of water and pour in the fried tofu

   

10. 10 Pour in the mixed vinegar and light soy sauce, stir-fry until evenly mixed, then simmer over medium-high heat for 2 to 3 minutes until the tofu is fragrant

    

11. 11 When the water is reduced to 3/5, add green pepper, celery and green onion leaves and stir-fry until cooked

    

12. 12 (Drain the soup until only 1/5 is left), add chicken essence and a small amount of salt, then put it on the plate