How to Make Braised Tofu with Spicy Sauce

Terrible, it's out of season again. Since coming to Suzhou, I always feel the air is damp and uncomfortable.Tofu. These kinds of dishes are rarely in my diet.Dishes. Recently, many friends asked why there aren't more tofu recipes,

Ingredients. Main ingredients: Old Tofu (400g)

Pork belly Seasoning: Sichuan pepper(50g)  Ginger Garlic (3 cloves)(3g)  Soysauce (a tablespoon and a half)Rice wine (half a teaspoon) Doubanjiang (one tablespoon)Cornstarch (as needed)Sichuan pepper sauce stir-fried tofu procedure: It's best to choose old tofu because fresh tofu will crumble easily when pan-fried. Pork should be sliced first, then chopped into small pieces. Make sure it is finely chopped; use a meat grinder if you find hand-chopping too troublesome. Add a little pepper powder, soysauce, cornstarch, and cooking oil to the pork. Mix thoroughly by hand and let it marinate for a few minutes.

Peel and chop ginger and garlic into fine pieces.

Cut tofu into small cubes.Heat some oil in a pot until it reaches six or seven tenths of its way. Pan-fry one side until golden brown, then flip to fry the other side. Don't overcook.

Drain and set aside.

Leave a little oil in the pan and add ginger and garlic pieces to sauté.Add the marinated pork and stir-fry until it's well-coated with the mixture. Stir in a tablespoon of Doubanjiang, cooking until red oil appears.

Add enough water.

Add a little soysauce.

A small amount of rice wine.

Bring to a boil, then reduce heat and add fried tofu. Boil for a moment, then lower the heat to simmer.

When the sauce is almost done, add a little salt (not too much), as Doubanjiang and soysauce already have some saltiness. Stir in an appropriate amount of water cornstarch along the edge of the pot.

Add chopped garlic leaves at the end and stir to combine before serving.

Wow, with every bite, it's rich and fragrant; the meat pieces and sauce go perfectly with rice.

I will definitely research more bean products recipes from now on.

Tips:

If you have any questions, feel free to private message me.

A little cooking wine.

After the broth comes to a boil, add the fried tofu and cook over high heat until boiling again, then switch to medium or small fire.

When the broth is almost done, add a little salt; not too much, as the and already have some saltiness. Add chicken powder and mix in an appropriate amount of water starch, pouring it around the edge of the pot evenly.

Finally, add the sliced garlic sprouts, stir-fry until well-combined, and then serve.

Wow, a bite down, the rich broth is so fragrant; the meat and soup paired with rice are simply perfect!

Well, I will also research more recipes involving bean products in the future.

Tips:

Feel free to message me if you don't understand.