How to Make Home-style Tofu in China

Raw materials:North Tofu 250 grams
Seasonings: 10 grams of sliced green onion, 10 grams of garlic, 10 grams of chopped green onions,Szechuan peppercorns,Soy sauce 2 tablespoons, cornstarch 1/2 tablespoon, 10 ml water, five-spice powder 2 grams.



Home-style Tofu Preparation Method
Blanching process of the tofu:
1. Cut the north tofu into uniform small cubes.
2. Put water in a pot.
3. Place the cut tofu cubes in the pot, turn on high heat so that both the tofu and the water are heated simultaneously. Once the temperature of the water rises to around 90 degrees Celsius, switch to low heat and maintain constant heating.
4. As the tofu slowly floats up, press it with your hand; when there is a certain firmness, use a strainer to drain the water and remove the tofu.



5. Rinse the removed tofu with cold water.
Cooking process of the tofu:
1. Heat oil in a pot, add Szechuan peppercorns, fry until the peppercorns turn slightly black and release fragrance.
2. Add garlic and green onion slices, stir-fry until fragrant.
3. Place the cold water-soaked tofu into the pot and fry for about 2 minutes on each side.
4. Uniformly pour in 2 tablespoons of soy sauce, grasp the handle of the pot slightly to tilt the bottom, gently rotate the pot a few times so that each surface of the tofu is evenly coated with soy sauce.
5. Evenly add 2 grams of five-spice powder.
6. Take a small bowl and mix cornstarch 1/2 tablespoon and 10 ml water to make a slurry.



7. Pour the slurry along the edge of the pot into the pot.
8. Use a spatula to gently stir at the bottom of the pot, making sure the slurry thickens evenly.
9. Make sure each cut surface of the tofu is uniformly coated with the slurry and sprinkle chopped green onions on top before serving.
Insights and Experience
1. Blanching the tofu in water before cooking can remove any beany smell or bitterness from the tofu.
2. During blanching, ensure that both the tofu and water are heated simultaneously; this prevents the tofu from breaking during cooking and avoids holes forming inside it.
3. Be mindful of the heat control during heating; once the temperature reaches around 90 degrees Celsius, switch to low heat for constant heating. If the water boils too vigorously with high heat, it can cause a hole in the center of the tofu.
4. After blanching, immediately rinse or cool the tofu with cold water to prevent sticking and ensure loose pieces during cooking.
5. When pouring the slurry into the pot, use a spatula to stir gently from the bottom to avoid burning and maintaining good texture.