four essential home-style tofu dishes

four essential home-style tofu dishes
Thick Egg Tofu
Secret: Use Half a Block of Tofu to Make Soft Fried Eggs Without Adding Water.
tofu 150g
egg 3pcs
salt 1/2tsp.
chopped scallion 20g
oil 2tsp.
1.Cut the tofu into small cubes and set aside.
2.Beat the eggs in a bowl, add salt, and stir until well mixed. Then add the chopped scallions and the tofu prepared in step 1, and gently mix.
3.Heat up some oil in a pan, and pour in the egg-tofu-scallion mixture from step 2. Cook over low heat for about 4 minutes until the surface of the egg is set, then flip it over and continue to cook for another 4 minutes until both sides are golden brown.
Home-style Tofu
firm tofu 4pcs
pork slices 120g
shiitake mushroom 30g
carrot 20g
black fungus 30g
scallion 20g
garlic 20g
ginger 5g
chili 15g
thicken sauces 1tbsp.
Marinade
soy sauce 1tsp.
cooking rice wine 1tsp.
tapioca starch 1tsp.
oil 1tsp.
Seasoning
soy sauce 2tbsp.
cooking rice wine 1tbsp.
water 200ml
sugar 1tsp.
1.Remove the edges of the tofu and cut it into thick slices. Sprinkle some salt on the surface and let it sit for 5 minutes to allow the surface to release water. Then use a paper towel to dry the surface.
2. Marinate the meat with soy sauce, rice wine, and cornstarch. Add salad oil and mix well.
3. Heat the pan and add 1 tablespoon of oil. Add the tofu and fry over medium heat until the bottom is crispy and brown. Flip the tofu and fry until both sides are crispy and brown. Remove the tofu from the pan and set it aside.
4. Add the marinated meat to the same pan and stir-fry over high heat until it turns white. Add scallions, ginger slices, garlic, and chili pepper and stir-fry until fragrant.
5. Add mushrooms and carrot slices and stir-fry until evenly mixed. Then add the tofu and pour soy sauce, rice wine, and water into the pan. Bring it to a boil.
6. Add sugar and simmer for about 5 minutes to allow the flavors to blend. Finally, use cornstarch water to thicken the sauce.
Sweet and Sour Tofu
A.hundred layered bean curd 2
B.red pepper 30g
onion 30g
green pepper 30g
Seasoning
A.water 50ml
ketchup 100g
white vinegar 80ml
sugar 80g
B.thickener 1tbsp.
1.Cut a piece of bean curd skin into three pieces and place a chopstick in the middle. Make cross-hatch cuts on the top, but don't cut all the way through at the bottom.
2. Bring a pot of water to a boil, then place the bean curd skin in the pot with the opening facing down. Cook until it slightly swells and blooms.
3. Remove the bean curd skin from the pot and cool it in cold water. Squeeze out excess water.
4. Coat the bean curd skin with potato starch (*Important! Coat the cut area with starch to get a better flower shape when deep-frying).
5. Heat oil in a wok to 180°C, then deep-fry the bean curd skin until golden and cooked. Remove and drain excess oil.
6. Heat a wok, add 1 tablespoon of oil, stir-fry all the ingredients in group B until fragrant. Add seasoning sauce A, then thicken the sauce with tapioca starch water and mix well.
7.Pour the sauce over the fried bean curd skin and serve.
Egg Braised Tofu
A.soy sauce 3tbsp.
cooking rice wine 1tbsp.
Water 2tbsp.
sugar 1/2tsp.
white pepper powder q.s.
B.firm tofu 2pcs.
egg 2pcs.
minced garlic 15g
chopped scallion 50g
1. Mix the ingredients for sauce A together and set aside.
2.Pat dry the tofu with paper towels and cut it into small cubes. Heat some oil in a pan and add the tofu cubes. Gently stir-fry until slightly browned.
3. Pour the beaten eggs over the tofu and stir-fry for a bit. Move the tofu to the edges of the pan and add minced garlic and chopped scallions to the center. Stir-fry together.
4. Pour the sauce A over the tofu and stir-fry until well combined and coated. Enjoy!
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