Multi-flavor tofu
By DougLittel
Tofu has the effects of replenishing qi and regulating the middle, clearing heat and toxic materials, promoting saliva and moistening dryness, replenishing deficiency and nourishing blood. It is suitable for redness, thirst, diarrhea, etc. Tofu also contains 8 essential amino acids, as well as rich minerals and vitamins. In addition, it also contains unsaturated fatty acids, lecithin, etc. that are lacking in animal foods. Current research has also confirmed that tofu has antioxidant effects. The phytoestrogen contained in it can protect vascular endothelial cells from oxidation.
Recipe Recommendations
- tofu appropriate amount
- green and red pepper appropriate amount
- carrots appropriate amount
- minced garlic appropriate amount
- ketchup appropriate amount
- vinegar appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- honey appropriate amount
- sesame oil appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Multi-flavor tofu
1
Cut tofu into slices and fry in a frying pan until golden brown.
2
Remove the tofu and set aside. Chop the green and red peppers and carrots separately.
3
Seasoning: 1 tablespoon of ketchup, 1 tablespoon of vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of honey, a little sesame oil and a little water, mix.
4
Put the mixed ingredients in a wok, then add the green and red peppers and carrots.
5
Add the fished tofu, stir fry a few times, and serve the pan.