6 home-cooked recipes for tofu, economical, and easy to learn!

Spicy tofu

Ingredients: 1 piece of northern tofu, 150 grams of pork, appropriate amount of oil and salt, 1 tablespoon of Pixian bean paste, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, appropriate amount of Sichuan pepper, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1/3 tablespoon of sugar, appropriate amount of water starch

Method:

1. Cut the tofu into large slices about 1 cm thick, then cut into small pieces, cut the pork into minced pieces, the pork is more delicious with some fatty meat, cut the green onion into green onions, mince the ginger, and slice the garlic

2. Add water to the pot, add a little salt, bring to a boil, blanch the tofu for 4-5 minutes, remove it, and put it in cold water to cool, so that the tofu is not crumbly when burned, and the beany smell can be removed

3. Heat the pot with oil, fry the peppercorns over low heat, fry the peppercorns until slightly charred, and remove the peppercorns

4. Add chopped green onions, minced ginger, garlic slices, stir-fry until fragrant, stir-fry the minced meat, stir-fry the minced meat until the color turns white, push the minced meat aside, put in the Pixian bean paste, fry the bean paste over low heat to fry the red oil, fry the fragrance, and fry well with the minced meat

5. Pour in half a bowl of water, add tofu, add soy sauce, sugar, a little salt, bring to a boil over high heat, turn to medium-low heat, cook the tofu for 2-3 minutes, pour in water starch, heat over high heat until the soup becomes viscous, turn off the heat, put it on a plate, and sprinkle with chopped green onions

Minced meat tofu

Ingredients: 1 piece of northern tofu, 150 grams of pork, 1 section of green onion with appropriate amount of oil and salt, 2 slices of ginger, 1 tablespoon of 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of braised soy sauce, 1/2 teaspoon of thirteen spices, appropriate amount of water starch

Method:

1. Cut the tofu into small pieces, mince the pork, chop the green onion, mince the ginger, and slice the garlic

2. Add water to the pot and bring to a boil, add a little salt, blanch the tofu for 4-5 minutes, add a little salt when the tofu is blanched, the tofu is not easy to break when burning

3. Take out the tofu, put it in cold water to cool, take it out, control the water, and put the blanched tofu in cold water to cool, so that the tofu will not stick together

4. Heat the pot with oil, add chopped green onions, minced ginger and garlic slices and stir-fry until fragrant, stir-fry the minced meat, and stir-fry the minced meat until the color turns white

5. Pour in half a bowl of water, add salt, braised soy sauce, cooking wine, thirteen spices, bring to a boil over high heat, turn to medium-low heat, and burn the tofu to taste, shaking the wok from time to time during the period to prevent the bottom from being pasted

6. When there is a little soup left after the tofu is cooked, pour in an appropriate amount of water starch, heat over high heat until the soup becomes viscous, turn off the heat, and put it on a plate

Farmhouse tofu

Ingredients: 1 piece of tofu, 150 grams of pork, 1 coriander, appropriate amount of oil and salt, 1 shallot, 5 dried chili peppers, 1/2 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon cooking wine

Method:

1. Prepare the required ingredients, coriander and shallots and wash well

2. Cut the whole tofu in half, then cut it into large slices 1 cm thick and place them on a plate

3. Cut the pork into shreds, cut the shallots into slices, cut the coriander into sections, remove the seeds from the dried chilies, and cut them in half

4. Add water to the steamer and bring to a boil, add tofu, steam for 10 minutes, take out the plate, pour out the remaining water in the plate, and set aside

5. Heat the pot with oil, add the chopped green onion and stir-fry until fragrant, stir-fry the shredded meat, stir-fry the shredded meat until the color turns white, pour in cooking wine, light soy sauce, dark soy sauce, a little salt, then pour in a little water, boil over low heat and cook for 1-2 minutes, turn off the heat

6. Pour the shredded meat and soup over the steamed tofu, put the green onion and dried chili pepper on top of the shredded meat, and sprinkle with the coriander

7. Heat oil in a pan, heat the oil until it smokes, and pour the hot oil over the dried chili peppers and green onions

Pot collapsed tofu

Ingredients: 1 piece of northern tofu, 2 eggs, 2 half a bowl of flour, 2 Thai peppers, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce, 1/2 tablespoon of braised soy sauce

Method:

1. Cut the tofu in half and cut it into 1 cm thick slices

2. Knock the eggs into the bowl, beat them, prepare the flour, put the tofu in the flour dish and roll a layer of flour, then put the egg liquid in the egg liquid, put it in the plate and set aside, and the rest will be done as usual

3. Heat the pot with oil, fry the tofu in two batches, fry the tofu one by one, fry the tofu on both sides until golden brown, and set aside

4. Add a little oil to the pot, add chopped green onions, minced ginger, garlic slices, green pepper rings, stir-fry until fragrant, pour in half a bowl of water, add oyster sauce, braised soy sauce, and a little salt

5. Put in the fried tofu slices, bring to a boil over high heat, turn to low heat, and burn the tofu into the flavor

6. When a little soup is left, reduce the juice over high heat, turn off the heat, put it on a plate, and sprinkle with chopped green onions

Grilled shiitake mushrooms with tofu

Ingredients: 1 piece of northern tofu, 250 grams of shiitake mushrooms, 2 sharp peppers, appropriate amount of oil and salt, 1 tablespoon of oyster sauce, 1 section of green onion, 1 slice of ginger, 1 tablespoon of 2 cloves of garlic, 1 tablespoon of light soy sauce, appropriate amount of water starch

Method:

1. Cut off the handle of the mushroom, wash it clean, the mushroom umbrella cover is wrinkled, soak it first, and then wash it, you can wash it, and cut the mushroom into two pieces with a blade for later use

2. Cut the tofu into small pieces, cut the pepper into rings, heat the pot with oil, fry the tofu cubes, fry the tofu cubes until golden brown, float up, remove the oil and set aside

3. Pour out the oil in the pot, leave a little base oil, add chopped green onions, minced ginger and garlic slices and stir-fry until fragrant

4. Add the mushroom slices and stir-fry, stir-fry the mushrooms until fragrant and slightly soft

5. Put in the fried tofu cubes, pour in half a bowl of water, then add light soy sauce, bring to a boil, simmer over low heat to taste, and when a little soup is left, add the pepper ring and stir-fry evenly

6. Add oyster sauce, a little salt, pour in an appropriate amount of water starch to thicken, stir-fry evenly over high heat, wait until the soup becomes viscous, wrap it on the ingredients, turn off the heat, and put it on a plate

Casserole tofu ball soup

Ingredients: 1 piece of tofu, 300 grams of pork, 1 tablespoon of sesame oil, 1 green onion, 3 slices of ginger, 1 teaspoon of white pepper, 1/2 tablespoon of cooking wine

Method:

1. Chop the pork into meat puree, to chop the pork delicately, the balls are formed, put the pork puree in a large bowl, add minced green onions, minced ginger, cooking wine, white pepper, add a little salt, a little water, stir in one direction, and become viscous.

2. Cut the tofu into large slices first, then cut the tofu into small pieces and set aside.

3. Bring water to a casserole, add minced ginger, add tofu cubes, and cook for 5-6 minutes.

4. Turn off the low heat, keep the soup slightly open, put the meat filling in your left hand and squeeze out the meatballs from the tiger's mouth, catch it with your right hand and then put it into the soup pot (or use a spoon to dig out the shape of the meatballs), and put all the meatballs into the pot in turn.

5. When all the meatballs are put into the pot, turn on the high heat, boil the soup, skim off the foam, cook until the meatballs are all floating, add salt to taste, turn off the heat, add white pepper, sesame oil, chopped green onion, and stir well.