Healthy Tofu Cuisine,天天不重样,秒收啦!

1. Dry fried spicy tofu

Ingredients: 1 box of northern tofu, 4 fresh shiitake mushrooms, 1 carrot, 1 pepper, 4 tablespoons (60 ml) of olive oil, beans

2 tablespoons (30g) of soy sauce

Method:

1. Cut the northern tofu into 2cm square pieces, peel and slice the carrots, remove the stems and seeds of the peppers and cut them into triangular pieces, wash the mushrooms and cut them into small pieces.

2. Pour olive oil into the pot, heat over high heat until the oil is hot, add tofu cubes, change to medium-low heat and fry until golden brown on several sides.

3. Heat the bottom oil in the pot, put in carrot slices and mushroom pieces when it is hot, fully fry thoroughly, add tofu cubes and tempeh hot sauce, do not add water, and continue to stir-fry over medium-low heat for about 1 minute.

4. Finally, add the pepper cubes and stir-fry for 30 seconds. If the salinity is not enough, you can add a little salt.

2. Home-cooked colorful tofu

Ingredients: tough tofu, sweet corn, sweet peas, dried shiitake mushrooms, carrots, oil, salt, light soy sauce, starch, sesame oil

Method:

1. Soak dried shiitake mushrooms in cold water, peel and dice carrots, thaw sweet corn and sweet peas, and cut tough tofu into small pieces.

2. Heat the oil in a wok, add carrots and shiitake mushrooms and stir-fry slightly, then add sweet corn and sweet peas and stir-fry evenly.

3. Pour boiling water, put in the tofu cubes, the amount of water should not be over the tofu, add an appropriate amount of light soy sauce and salt to taste, cover the pot, and simmer for 10 minutes.

4. Finally, thicken with water starch and pour a few drops of sesame oil into the pot.

3. Ginger teppanyaki tofu

Ingredients: 350g southern tofu, 50g carrot, 100g broccoli, 1 tablespoon minced ginger, 20g cornstarch, light soy sauce, sugar, vegetarian oyster sauce, cooking wine, vegetarian stock

Method:

1. Cut the southern tofu into thick slices and stick with cornstarch.

2. Heat oil in a frying pan, put a piece in the pan and fry it over low heat until golden brown on both sides, and set aside.

3. Add the remaining oil in the pot and stir-fry the ginger until fragrant, then add the fried tofu cubes.

4. Pour in 2 tbsp light soy sauce, 2 tsp sugar, 1/2 tbsp vegetarian oyster sauce, 1 tbsp cooking wine and 1/3 cup vegetarian stock.

5. Boil another pot of boiling water, add carrots and blanch them, and then add broccoli until they are half-cooked.

6. Wait for the tofu soup in the pan to cook until thick, add the blanched broccoli and carrots to remove from the pot.

Fourth, pineapple goo old tofu

Ingredients: 1 piece of old tofu, half a pineapple, 5 tablespoons tomato sauce (about 75g), 2 tablespoons water starch, 1/4 teaspoon ginger and salt, 1 teaspoon sugar

Method:

1. Wash the old tofu, cut the pineapple into the hard core, soak the slices in lightly salted water for 10 minutes, and drain the water. The old tofu is blotted with kitchen paper and cut into small pieces, and the pineapple is cut into small pieces.

2. After the pot is hot, put oil on the heat, add ginger slices and stir to bring out the fragrance, remove and throw away.

3. Pour the old tofu cubes into the pan and fry slowly over medium-low heat until the surface is golden brown and remove for later use.

4. Stir-fry the tomato sauce over medium heat for half a minute with the remaining oil in the pot, then pour in a small half bowl of water and bring to a boil.

5. Pour in the fried tofu in step 3, add salt and sugar and stir-fry for two minutes to let the tofu absorb the flavor.

6. Pour in the pineapple cubes and stir-fry for a while.

7. Finally, pour in about two tablespoons of thin water starch, stir-fry evenly until the soup is thick and wrapped on the surface of tofu and pineapple.

5. Tiger skin tofu

Ingredients: 300g northern tofu, 1 green pepper, 1 fresh red pepper, 1 tsp water starch, 5g ginger, 1/3 tsp Sichuan pepper powder, 1 tsp soy sauce, 1/2 tsp balsamic vinegar, 1/2 tsp sugar, a pinch of salt, appropriate amount of oil

Method:

1. Cut the tofu into 1cm thick rectangular cubes and wipe the surface moisture; Cut the green peppers into diamond-shaped pieces; Fresh red pepper cut into cubes.

2. Put the drained tofu into the slightly smoky hot oil, don't turn it at first, and then turn it over after you see that the edge of the bottom surface is slightly burnt yellow. Fry until golden brown on both sides, remove and drain.

3. The surface of the fried tofu is golden in color, which can be eaten immediately, or it can be used to cook vegetables later.

4. Heat the oil in another pot, stir-fry the ginger slices, and sprinkle a little peppercorns.

5. Add the fried tofu cubes, stir-fry evenly quickly, add soy sauce, balsamic vinegar and sugar to taste, stir-fry a few times, and then add the green pepper cubes and red pepper grains.

6. Then sprinkle salt, hook the thin starch with water, stir-fry a few times to turn off the heat and remove from the plate.

6. Roasted tofu with oil and wheat cabbage

Ingredients: lettuce, northern tofu, oil, salt, light soy sauce

Method:

1. Cut the northern tofu into 1.5cm square pieces, boil half a pot of water, add 1 tablespoon of salt to the water, put in the cut tofu pieces, boil the water for 1 minute, remove and drain. The tofu processed in this way is easy to cook and not crumbly.

2. Wash and cut into sections.

3. Heat the oil in the wok, put in the oil and wheat cabbage and fry it quickly over high heat, wait for the vegetable leaves to collapse out of the soup, add an appropriate amount of salt and fry well, then use a shovel to pull the vegetable leaves aside, leave the vegetable soup at the bottom of the pot, put in the blanched tofu, pour 2 tablespoons of light soy sauce on the tofu, and gently turn it for half a minute (if you are not afraid of trouble, you can first put out the fried oil and wheat vegetables, and the tofu will be stewed for a while, and the flavor will be added).

4. Finally, mix the lettuce and tofu well. Tofu inhales the fragrance of the vegetable soup and is very delicious.

7. Roasted tofu with vegetarian minced meat

Ingredients: Tofu, shiitake mushrooms, carrots, minced vegetarian meat, salt, sugar, soy sauce, minced ginger

Method:

1. Cut the tofu into small pieces, the shiitake mushrooms into small cubes, and the carrots into small cubes.

2. Stir-fry a little ginger in the pot until fragrant, add the minced vegetarian meat and stir-fry until fragrant.

3. Add a piece of diced carrot and diced mushroom and stir-fry until fragrant and broken.

4. Put the tofu cubes in a pot over high heat. Don't keep turning the pan over, let the tofu side be fried until it hardens slightly, and then shake the pan or turn it over.

5. Pour in soy sauce, add salt, a little sugar, or a little star anise to enhance the fragrance, then add a small bowl of water, turn to low heat and simmer tofu for 10 minutes.

6. Finally, according to the amount of soup, reduce the juice over high heat and remove from the pot.

8. Roasted tofu with tea tree mushrooms

Ingredients: Tofu, tea tree mushrooms, mushrooms, green peppers, red peppers, vegetarian oyster sauce, salt, ginger slices, water

Method:

1. Slice the tofu, cut the green and red peppers into diamond-shaped slices, wash and slice the mushrooms, and wash the tea tree mushrooms for later use.

2. Heat oil in a pot, stir-fry ginger slices first, then fry tofu slices until golden brown on both sides, then push the tofu slightly to the edge of the pot, then add tea tree mushrooms and mushrooms and stir-fry until fragrant, and then stir-fry with tofu evenly.

3. Add vegetarian oyster sauce and an appropriate amount of water, stir-fry well, then slowly cook over low heat until flavorful, about 5 minutes, and then add a little salt to taste.

4. Finally, add green and red pepper slices and stir-fry a few times, and you can serve.