Braised Thousand Leaf Tofu

Thousand Leaf Tofu is a delicacy originated in Taiwan and then newly developed by combining the technology of mainland R & D personnel. It was launched around 2007. It uses soy essence "soy protein" as the main raw material supplemented by new production technology. Made, it is a low-fat, low-carbohydrate, high-protein food. It not only completely retains the original tenderness and nutritional value of tofu, but also enhances its Q degree. It is crispy, stewing, full of elasticity. It can be cut into paper-like slices and has a strong ability to absorb juice, completely subverting people's concept of traditional tofu.

Today, this dish recommended by Tuotuo Ma is a dish based on thousand-leaf tofu-braised thousand-leaf tofu.

If you want to make vegetarian dishes delicious, the reason why you always have to add the ingredients of meat dishes, no matter if you add meat, bones, viscera, stock or animal oil, as long as you add them, it will definitely taste better than vegan dishes. So Tuotuo Mom added a little pork belly to this dish today, the purpose is to make the tofu soup more delicious.

Recipe Recommendations

Thousand Leaf Tofu a box of
pork belly a
onion few

original
burn
ten minutes
ordinary

Steps for Braised Thousand Leaf Tofu

A box of thousand-page tofu, a piece of pork belly, and a few green onions.

Slice the thousand-page tofu thinly, slice the pork belly, and dice the shallot.

Pour appropriate amount of oil into the pan. When the oil temperature is 80% hot, add in the pork belly slices and chop until they are broken.

Pour in a small spoonful of soy sauce and turn the fried pork slices to color them.

Add thousand-leaf tofu and stir fry, add two spoonfuls of salt, one spoonful of abalone juice or oyster sauce, and a small amount of miji umami sauce, then pour in half a pot of water, cover the lid and simmer over medium heat for 15 minutes.

When the water is almost dry, add a small amount of chicken essence, pepper powder, and a small teaspoon of water starch, stir fry well, and then serve the pan. Sprinkle with chopped green onions when serving.