In the Northeast method of tofu, three kinds of soy products are stewed together, which is fragrant and tender, especially with rice

Today, I will share a tofu dish made from the Tohoku method, which is stewed with soybean paste from the Tohoku as a seasoning. The soybean oil, tofu and soybean paste used are all soybean products, and the three soy products are stewed together, complementing each other and making them delicious.  

【Stewed soybean curd in sauce】Ingredients: 1 piece of northern tofu, 1 piece of pork, 2 pieces of coriander, 3 shallots, 100 grams of soybean paste, 2-3 tablespoons of soybean oil, 1 section of green onions, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of Sichuan pepper powder, half a tablespoon of cooking wine, a little sugar,

Steps:

1. Prepare the required ingredients, wash the shallots and coriander, and use the soybean paste with Northeast soybean paste, soybean paste, bean paste, and fragrant sauce.

2. Cut the tofu into evenly sized pieces.

3. Cut the shallots into chopped green onions, cut the coriander into small pieces, cut the pork into minced pieces, choose the pork with fatty meat, the taste is fragrant, if the soybean sauce is relatively dry, add a little water and stir well, dilute it, so that when the sauce is fried, it will not be pasted in the pot.

4. Heat oil in the pot, stir-fry the minced pork, fry the minced pork out of the oil, add chopped green onions, minced ginger, garlic slices, and peppercorns and stir-fry until fragrant.

5. Add the soybean paste and stir-fry over low heat to bring out the flavor of the soybean paste.

6. Add tofu cubes, add half a bowl of water, pour in cooking wine, add a little sugar, bring to a boil over high heat, turn to low heat and simmer for 15-20 minutes, and burn the tofu to taste.

7. When the time is up, turn on the high heat to collect the juice, and when there is a little soup left, turn off the heat and put out the tofu.

8. Put chopped green onion and chopped coriander on top of the tofu and mix it when eating.

Tips: When stir-frying soybean paste, stir-fry it over low heat, it is easy to fry the sauce over high heat, and the sauce should be cooked to bring out the flavor of the sauce. When cooking tofu to absorb the flavor, shake the wok from time to time to prevent the sauce from sticking to the bottom of the pan.