The delicious method of cooking water-boiled tofu

Ingredients Introduction

Tofu A block of Chinese celery Half a root Green onion shoots Two pieces, finely sliced garlic Ginger 5 grams minced Doubanjiang (fermented broad bean and chili paste) One tablespoon Dried red chili peppersSix or seven Sichuan peppercorns Twenty pieces Soy sauce Half a spoon Salt to taste, water and starch to taste Boil tofu with soft tofu - A different delicious dish preparation steps:Prepare the required materials, today I used

Soft tofu,

For beginners, it's better to use old tofu which is less likely to break. But this lady thinks that soft tofu tastes better. You can replace the Chinese celery with other vegetables.Cut the tofu into even-sized pieces. Don't cut them too big or thick, as they are difficult to absorb flavors and don't look good on the plate. Add a little salt and soak the tofu in boiling water for about 10 minutes.

Slice the Chinese celery thinly and prepare it.

Minced garlic and ginger are finely minced and prepared.

In a pot, add a small amount of oil and sauté the Chinese celery slices and green onion shoots until fragrant. You can add a little salt if you fear the bottom will not absorb flavors well later on, but don't use too much as it will be salty in the soup.

Remove them to a bowl for later use.

Heat some oil in another pot over low heat and fry the dried chili peppers and Sichuan peppercorns until lightly golden.

Chop the fried chilies and Sichuan peppercorns into small pieces.

Cut up the Doubanjiang and set it aside.

Heat the oil that just cooked, add the minced garlic and ginger, and stir-fry them.

Add a large bowl of water.

Boil for a few minutes, then remove the floating residues.

Pour in the tofu and simmer over medium-low heat for about 10 minutes.

Season with some salt carefully as it may be salty. Also add half a spoon of soy sauce.

Mix water and starch to make a thin paste.

After cooking the tofu well, thicken the soup with the water-starch mixture.

Pour the stewed tofu and its broth into a bowl containing the prepared vegetables.

Sprinkle some Sichuan peppercorn powder and chili powder that were fried earlier.

Heat a small amount of oil in a pot until it smokes.

Pour the hot oil over the tofu and seasonings. It will sizzle, which smells delicious.Don't use too much oil. This was my first time using this method to cook tofu, and it turned out well. The longer you simmer it, the more flavorful it becomes. I enjoyed the leftovers for dinner and cooked it again at night with even better results, haha.

Give it a try!

Pour the tofu and its broth into the bowl with the vegetables before adding the crushed chili and Sichuan peppercorns.

Put a little oil in the pan and heat it until it smokes.

Drizzle the heated oil over the tofu and spices, making a sizzling sound, which is delicious.... You don't need too much oil.

This was my first time using this method to make tofu, and it turned out very good. The longer you cook it, the better the flavor penetrates. Since I didn't finish it at noon, I cooked it again in the evening and it tasted even better, hahaha.

Try it yourselves!