Homestyle Steamed Tofu Fried in Style

Wave-style frying Tofu It uses Puning tofu, which is one of the traditional dishes from the Han people in Chaoshan, Guangdong Province, belonging to Cantonese cuisine. The Puning tofu is cut into pieces and fried in hot oil. It is served with chives mixture, being crispy on the outside and tender on the inside, with a unique flavor. Puning tofu is square-shaped, available in yellow or white varieties, with yellow-skinned Puning tofu being more common. It can be baked, pan-fried, or fried. The fried Puning tofu used here is made by frying old tofu. In Northeast China where I couldn't find Puning tofu, using old tofu gives a delicious result after frying. This wave-style chive sauce is something new to me; it smells somewhat like just-fried scallion pan cakes. It's quite interesting.

　　Ingredients Main ingredients: half a block of old tofu, a little fresh chives, one tablespoon of salt, an appropriate amount of cold water,tapioca starch, an appropriate amount

steps

1. Clean the chives.

2. Chop them finely.

3. Add salt to a bowl and mix with cold water until it dissolves into brine.

4. Add chopped chives; the chive brine is ready. Set aside.

5. Cut the old tofu into 1 cm thick triangular pieces.

6. Take a flat plate and sprinkle sweet potato，or potato

starch on it, respectively.

7. Coat the tofu cubes evenly with dry powder. Heat oil in a wok until it is seven-tenths full.

Fry the tofu pieces to golden brown, then remove them.

8. Serve immediately while hot, dipping in chive brine; the tofu will be crispy on the outside and tender on the inside, with a light and refreshing flavor.

Tip

It's better not to use freshly made old tofu as it tends to break easily.