Fish-flavored Japanese tofu
I originally wanted to make tomato juice, but I suddenly wanted to eat something spicy. Coincidentally, there was hot sauce at home, so I temporarily changed it to a fish-flavored one. Sweet, sour and slightly spicy, very good with rice ~~~
Recipe Recommendations
- Japanese tofu art. 3
- onion appropriate amount
- garlic appropriate amount
- starch appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- fish-flavored
- fried
- ten minutes
- simple
Steps for Fish-flavored Japanese tofu
1
Laoganma fermented soy sauce and white jade Japanese tofu. I originally prepared four strips, but one of them broke and threw away. Three strips were enough for a plate.
2
Cut Japanese tofu into about 1cm thick
3
Put some oil in the pan (a little more than stir-frying), add the cut Japanese tofu, spread it out so that each piece can touch the bottom of the pan, slowly fry on medium heat until both sides are golden brown, and serve for later use.
4
Add chopped green onion and minced garlic to the bottom of the pan and saute until fragrant, and add a spoonful of fermented soy sauce (you can add more if you like spicy food). Stir up red oil over low heat.
5
Mix sugar, salt, vinegar, starch, and water well, pour into the pan, stir quickly to form a thick sauce. Pour the fried Japanese tofu into the pan.
6
Gently stir the Japanese tofu until it is evenly wrapped in the sauce.
7
The juice is collected on fire. Xiangxiang Japanese tofu is out of the pot!