The tofu is so delicious, spicy and tender, the method is simple, and you can't help but eat 1 more bowl of rice

 

 

【Spicy braised tofu】 Fresh and delicious, charred on the outside and tender on the inside, slightly spicy, simple to make, super with food

---【All ingredients】---

1 piece of tofu, 2 millet peppers, 1 spoon of Sichuan pepper, 1 piece of ginger, 2 pieces of garlic, 1 shallot, 1 spoon of broad bean paste, 1 spoon of oyster sauce, 1 spoon of light soy sauce, 1 spoon of corn starch, appropriate amount of oil and salt

--- [Detailed Instructions]---

Step 1: Cut the tofu into small cubes about 1cm in length, width and height, soak in water for about a minute, and drain with a colander for later use. Other condiments: green onion, ginger, garlic, chili pepper and minced water.

Step 2: Heat the pan, put the tofu in the pan, boil the water on the surface of the tofu over low heat, then pour in an appropriate amount of oil, turn the bottom of the pan, and fry the tofu until golden brown on 6 sides.

Step 3: Use the base oil of fried tofu to stir-fry peppercorns, chili peppers, ginger and garlic, then add a spoonful of broad bean paste and stir-fry until fragrant.

Step 4: Prepare a bowl, add a spoonful of oyster sauce, a spoonful of light soy sauce, a spoonful of starch, half a bowl of water, stir evenly, pour it into the pot, turn to medium and high heat to boil, and reduce the juice.

 Sprinkle with chopped green onions and serve on a plate. A spicy braised tofu with a golden color and rich aroma is ready. The outside is charred and the inside is tender, the mouth is fresh and fragrant, and it goes well with rice.

【Cooking Tips】

(1) Tender tofu is more suitable for making this spicy braised tofu than old tofu, and the taste is more tender.

(2), spicy tofu without pepper and chili pepper is soulless, even if you can't eat spicy, it is recommended that you add a little more, and the taste will be improved immediately.

(3) Finally, it is necessary to add some braised starch juice to simmer and collect the juice, which can make the tofu more flavorful and lock the umami. Oyster sauce, light soy sauce, and bean paste all have salt, but in fact, no salt is enough for saltiness.