Home-cooked tofu
Ingredients
- Northern Tofu A box of 240g
- Chives Some
- Korean chili sauce 1 spoon
- Light soy sauce
- 老草
- Salt
- White sugar
- Starch
- Water
- Peanut oil
Steps
1. Cut a box of northern tofu into cubes and set aside.
2. Wash a small handful of scallions and mince them. Cut the white and green scallions separately.
3. Take a small bowl and mix 1 spoon of Korean chili sauce, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of sugar and half a spoon of salt to make a sauce.
4. Boil a pot of water.
5. Boil the cut tofu for about half a minute under boiling water.
6. Take out the blanched tofu and drain.
7. In another pot, put an appropriate amount of peanut oil in the pot. When the oil is hot, add the green onion and sauté until fragrant.
8. Place the drained tofu and carefully shake the pot to evenly coat the tofu with peanut oil for easy shaping.
9. Add the sauce prepared in step 3, shake the pot carefully to allow the tofu to color evenly, and cook over medium heat for half a minute to 1 minute.
10. If you feel that the amount of sauce is not enough to cook for 1 minute, you can add less water to cook the tofu and cook at the same time.
11. After the tofu is basically colored, add a little water starch to thicken it, then turn to high heat to reduce the juice.
12. When the soup is almost reduced, sprinkle with green onion and serve.
Tips
- The Korean chili sauce I added not only enhances the flavor but also colors easily, so don’t add too much dark soy sauce in the sauce. Otherwise, the dishes will easily turn black and look unsightly.
