Korean tofu

By VicentaLakin

Korean tofu
Ever since Wang Huainan Liu An accidentally invented “tofu”, this magical food has conquered Chinese taste buds. The soybeans produced so far are numerous, and “tofu” has become a regular guest of the people's table. Tofu is made of soybeans, which are rich in proteins, osteophosphate, amino acids, etc. ... And soybeans fat can prevent cholesterol absorption and can be said to be fairly good. The only drawback is that it is not easily absorbed by the human body, so our wise ancestors made it “tofu”. This has made it easier not only to taste but also to absorb its nutrients, which have evolved into many dishes as far as I move towards a diet culture. Every restaurant has its own special features. So today we're going to make a different Korean-style tofu

Recipe Recommendations

  • tofu 2 blocks
  • qingchong 2 pieces
  • red pepper powder 10 grams
  • ketchup 1 spoon
  • sesame oil 1 teaspoon
  • pepper oil 1 teaspoon
  • garlic of 2
  • white sesame 2 grams
  • white pepper 1 gram
  • MSG a little
  • salt appropriate amount

Steps for Korean tofu

  • Make Korean tofu step 0
    1
    Get the sauce ready before you make it. Half a bowl of water. It'll be easier to use
  • Make Korean tofu step 1
    2
    Bean curds grow bars, not too thick or too thin
  • Make Korean tofu step 2
    3
    It's better to eat
  • Make Korean tofu step 3
    4
    Tofu pushes a little bit of white blow
  • Make Korean tofu step 4
    5
    Put it in the sauce and boil it
  • Make Korean tofu step 5
    6
    Just some onions

    • Korean tofu Make Tips

    Let's get the sauce ready before we make it

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