Teach you to make authentic spicy tofu, which tastes spicy and tender, delicious and easy to eat

Today I would like to share with you a spicy tofu recipe in a restaurant. The taste is numb, spicy, fresh, fragrant and tender, and the surface of the tofu is covered with a layer of light red chili oil, which can keep the heat in the tofu not dissipated quickly, and it tastes better when it is hot.

1. To make this spicy tofu, I use tender tofu, first cut the tofu into slices, and then cut all the tofu into small cubes.

Bring water to a boil, add a spoonful of salt to the pot, and add some soy sauce. Then pour the chopped tofu cubes into the pot and blanch them.

Salt and soy sauce are added here to give the tofu a base flavor and also color the tofu. Moreover, when the tofu is blanched, when the tofu is burned for a while, the tofu is not easy to disperse. Cook for about 1 minute, remove the tofu from the water and put it in a basin of cold water to cool, so that the tofu will be firmer and will not stick together.

2. Prepare the required side dishes and accessories. Peel a few garlic, flatten the garlic, and chop the garlic into minced garlic for later use. Prepare some tempeh and chop some on the cutting board. Make another water starch, add a spoonful of starch to the bowl, add some water and stir well.

3. Pour some oil into the pot, turn to low heat after the oil is hot, add a spoonful of bean paste and fry the fragrance, and fry the red oil inside.

Then add minced garlic and tempeh and stir-fry to bring out the garlic flavor and the sauce aroma of tempeh.

Then add a spoonful of chili noodles and sauté over low heat until fragrant. The chili noodles here must not be fried, otherwise the tofu will taste bitter. Add a small bowl of water, add a teaspoon of salt, a teaspoon of white pepper and a teaspoon of sugar, and add some light soy sauce to stir.

Then pour the blanched tofu cubes into it and gently push it with the back of a spoon without hooking it back, otherwise these tender tofu will crumble easily.

Then add a spoonful of water starch to thicken and continue to push the tofu to let the tofu absorb the flavor; After 2 minutes, add water starch to thicken again.

Finally, turn off the heat when the soup in the pot is thick, sprinkle some chicken essence before leaving the pot and stir well, and sprinkle some peppercorn powder and chopped green onion after serving.