Today, we have a soy product category-North tofu. Also called old tofu, it tastes more bean-like than tender tofu. The most common thing in my family is to fry the old tofu until the skin is golden. Simply add a few green peppers and green onions and stir fry it, and it will taste good. Today's dish is upgraded based on the one I often cook at home.
When it comes to how to eat tofu super-rice, the first thing most people think of is Mapo tofu, but the cooking skills of Kung Pao tofu are definitely not inferior to Mapo tofu or Kung Pao chicken diced. The outside is scorched and tender inside, and the tofu that has absorbed the soup is particularly delicious. Coupled with peanuts, it is difficult to eat the rice. But I still made a mistake and forgot to add some vegetables with this dish. It would be better to add some carrots or mushrooms. It is also a good choice for carrying rice.
Kung Pao tofu
Recipe Recommendations
- North tofu 500 grams
- fried peanuts 100 grams
- green and red pepper 1 each
- pepper appropriate amount
- Pi County bean paste appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white granulated sugar appropriate amount
- water starch appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Kung Pao tofu
1
Prepare materials. Dice the old tofu, wash the green and red peppers and cut into slices, and fry the peanuts in oil until they are done.
2
Put the oil in the pan and heat it up, add the tofu pieces and fry until golden brown.
3
The green and red pepper pieces are also put into the frying pan to soak in oil, and then removed together with the tofu to control the oil.
4
Heat the oil in the original pan, add pepper grains and saute until fragrant. Remove the pepper and add garlic, ginger, and Pi County bean paste and saute until fragrant.
5
Pour in the pre-adjusted seasoning and stir well (chopped green onion, shredded ginger, soy sauce, cooking wine, white sugar, water starch, salt, chicken essence).
6
Add tofu, green and red pepper, peanuts and stir well.Kung Pao tofu Make Tips
◎ It is best to use northern tofu, also known as old tofu, for this dish, which can better absorb the aroma of the sauce and be easy to shape when fried.◎ Pi County bean paste contains salt, so reduce it appropriately when adding salt.◎ If you want the dishes to look better, you can peel the peanuts, but the red clothes of the peanuts are also nutritious, so I didn't peel them (find an excuse for being lazy).