Sichuan-style home-cooked tofu
By JannieBatz
I have always liked Sichuan-style dishes, but every time I make them, I will slightly improve them according to the taste of my family. This tofu is slightly spicy, but also slightly sweet and salty. I believe people who cannot eat spicy food will also like this taste!
Recipe Recommendations
- tofu a
- pork belly a small piece
- green and red pepper one each
- starch two spoonfuls
- bean paste two spoonfuls
- salt appropriate amount
- soy sauce two teaspoons
- ketchup Three teaspoons
- cooking wine two teaspoons
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Sichuan-style home-cooked tofu
1
Slice pork belly thinly.
2
Slice green and red pepper.
3
Cut the tofu into large pieces and fry it in a frying pan over low heat.
4
Cut the fried tofu into small pieces.
5
Put the oil on the bottom of the pot, add the bean paste over low heat and stir fry until fragrant.
6
Add pork belly and stir-fry over low heat for half a minute.
7
Add green and red peppers and stir fry for half a minute.
8
Pour in the tofu and stir fry well.
9
Take two teaspoons of soy sauce, three teaspoons of ketchup, and two teaspoons of cooking wine, add a small amount of water and stir well.
10
Pour the seasoning into the pan, add a bowl of water, bring to a boil over high heat, simmer over low heat for ten minutes, add a little starch to water, stir well, and pour into the pan when taking out of the pan.