Today’s fish-flavored old tofu is the perfect choice – pan-fried old tofu with a sweet and sour, slightly spicy fish sauce that you just can’t get enough of.
The key to making this dish is the seasoning of the fish sauce, and the key to the fish sauce, is to add just the right amount of aged vinegar. Today’s selection of Heng Shun balsamic vinegar six-year aging, pure grain brewing natural fermentation, six years of time slowly brewed out of the good vinegar, only add a spoonful to the It’s an essential finishing touch to any dish…
It’s a really good vinegar, you can poke the link if you like it, and there’s a double offer now ha: https://
Heng Shun balsamic vinegar 6 years aging
|1 large scoop|
How to Make Old Tofu with Fish
Slice the old tofu into 1.5-2 cm thick slices, absorb the water and reserve.
Fry the old tofu in a pan with some oil until golden brown on both sides.
Tofu removed and set aside.
chopped onions, ginger, garlic and millet chilli.
Add some more oil to the pan and saute the ginger-garlic millet chilli and most of the shallots, leaving a little of the shallots for final presentation.
Add the mince and saute until fully cooked.
Add bean paste and sugar.
Add additional water and bring to a boil.
Return the tofu to the sauce and simmer on low heat for a few moments to flavor the tofu.
Add the right amount of Heng Shun balsamic vinegar aged six years, although the amount is not much, but the addition of aged vinegar makes this dish a lot richer in layers of flavor, can be said to be the finishing touch, can not be omitted Oh.
After the flavors have been adjusted, add a little starchy water to thicken the sauce and make it look thicker.
Plate and sprinkle with the remaining green onions.
Serve it while it’s hot, it’s great!