Sichuan-Xiang Double-Color Tofu

Recipe Recommendations

• dried red pepper a tablespoon
• steamed fish oyster sauce half a tablespoon
• salt appropriate amount
• sesame oil a teaspoon
• water starch a teaspoon

• slightly spicy
• braised
• ten minutes
• ordinary

Steps for Sichuan-Xiang Double-Color Tofu

1

Cut the tofu into pieces and blanch it in water (boil the water and add 2 teaspoons of salt, the tofu will not be easy to break)

2

Green onion, ginger, minced garlic, dry red pepper

3

Saute the sauce with a little oil over low heat, stir-fry until red oil, add onion, ginger, garlic and red pepper powder

4

Add two-color tofu, add steamed fish soy sauce, and stir fry carefully a few times (pushing back with a shovel will not break easily)

5

Pour water just to the surface of the tofu, bring to a boil over medium heat, and simmer for a while. (Mix the salt at this time, taste it and mix it again)

6

Add water starch, push evenly over high heat, turn off the heat, add high-saccharin sesame oil, and stir well.

Sichuan-Xiang Double-Color Tofu Make Tips

Recipe Categories

• hot dishes
• Kid Friendly Recipes
• Elderly recipes
• Sichuan cuisine
• Spring recipes