How to Make Tofu Pith Preserved Vegetable Slices

    A very home-style dish that goes well with rice.A simple vegetable dish, which can balance a light meal. Some like it mild, others prefer something stronger.
 This dish touches people's hearts but is often overlooked until tasted. It's the power of simplicity. Versatile in taste, suitable for many palates, experiencing happiness in ordinariness.

    Main ingredients

    Mixed pickled vegetables 1 package Celery 150 grams Tofu dry slices 4 pieces

    Side ingredients

    Japanese tofu 2 strips Chili pepper 1 piece Garlic cloves, 2 pieces Dark soy sauce 3 grams Sugar 7 grams Mushroom essence 3 grams

    A little sesame oil

    1. Prepare all the ingredients.

    2. Open the package of mixed pickled vegetables, cut the tofu dry slices into strips, cut the celery leaves off and chop the stems into 3 cm long pieces, slice the chili pepper, mince the garlic cloves.Japanese tofu

    cut into chess-shaped slices.3. Heat a wok and pour in oil, heat until very hot.

    (For frying Japanese tofu, the oil temperature should be higher to make it look better)4. Then fry the Japanese tofu until golden yellow, outer skin crispy.

    Carefully do not stir the tofu when just put into the pot, let it set for a while, then use the back of a spatula to push gently so that heat can distribute evenly.

    5. When the tofu is fried to be crispy and golden, take it out, drain off the oil, and set aside.

    6. Leave some bottom oil in the wok, stir-fry the minced garlic, then add the tofu strips, stir frequently until the bean smell disappears and natural freshness comes out.Ingredients Mixed pickled vegetables

    and celery

    will blend salty and fresh spicy flavors together. Add the celery after the stir-frying is done.

    7. Then add the sliced chili pepper, which not only adds spiciness but also enhances freshness and color.

    8. Pour in a little water, 3 grams of dark soy sauce, 7 grams of sugar, and 3 grams of mushroom essence to season, no need for additional salt as the pickled vegetables are already salty.

    9. Thicken with a little cornstarch slurry before removing from heat.

    10. Arrange fried Japanese tofu around the plate as a border.

    11. Put the stir-fried mixed pickled vegetable and celery strips in the center of the arranged Japanese tofu.12. Pour the cooking sauce over the top of the Japanese tofu.The dish is ready, its salty, fresh, spicy flavor reflects life's enthusiasm and beauty; who said cooking was a tedious task! 13. Finished. Welcome to follow Su Xin Ju Jing for more vegetarian recipes. Thank you for sharing good recipes with friends, your support is greatly appreciated. Please leave comments if you have any questions, I will read each one and look forward to exchanges.

    Cooking tips

    Notes:1. The mixed pickled vegetables in the package are already salty, no need for additional salt;2. For those who avoid five spices, garlic can be omitted;3. Celery cooks quickly, so it should be added last;4. Since some sauce will be poured over the tofu border, more water can be used in cooking to have extra sauce for the tofu border.