Required cookware: cast iron or non-stick skillet
I made an old tofu a while ago, I finished going to the bathroom and came out almost CD, I haven’t made tofu in a long time, everyone! Too little I bought a big piece this time, and took a tutorial when I made it, so I’ll share it with you. (BTW- I’ve been cooking live lately, and I can see it on “One Live”, the same username as in the kitchen, every day around 11:00) (To start, you can see past issues live) V: Caotai0624
light soy sauce
How to Make Spicy Old Tofu
Prepare the ingredients. Don’t forget to shoot the shallots in here too, y’all.
Cut the tofu into about 1 cm thick slices.
Cut all of them well.
Put a little more oil in the pan, then turn the pan to soak up as much oil as possible to the inside of the pan.
Code in the sliced tofu, sprinkle with salt and slice the ginger. Fry for different times depending on the pan, I used a cast iron skillet and fried for two minutes. If you can fry in one pan, you can use up all 2 grams of salt, if not, sprinkle 1 gram of salt on each pan twice. The same goes for the ginger. The ginger is to remove the fishy taste of the beans.
Use the time to fry the tofu to cut the ingredients, the bell pepper and garlic leaves are cut on the bias and the shallots are cut into rings.
Turn the tofu over and fry for two minutes as well.
Serve all fried on a plate.
Stir fry the ingredients for half a minute, starting with the white part of the garlic, leaving out the garlic leaves.
Put the fried tofu in the pan and add about 100 ml of boiling water.
Add the light soy sauce. I didn’t find a measuring cup this time writing the recipe (I guess the penguins and lemons took it to play with it), so measure directly with a spoon, so two flat spoonfuls! Soy sauce.
Flip and cook for 2 minutes, it’s okay if it’s broken so the tofu is more flavorful. Then add the garlic leaves.
Just 10 more seconds.