A delicious and simple way to make tender tofu:

Ingredients: 400 grams of tender tofu; 80 grams of minced pork.

Accessories: 1 tsp bean paste; 1 tsp minced pepper; 1 tsp light soy sauce; 1/3 tsp dark soy sauce; 1/2 tsp white sugar; appropriate amount of minced green onion; appropriate amount of minced garlic; appropriate amount of minced ginger; 1 cooking wine teaspoon; 1 teaspoon balsamic vinegar.

1. 400 grams of soft tofu (Southern tofu), 80 grams of minced pork, 1 teaspoon of chopped pepper, 1 teaspoon of light soy sauce, a little dark soy sauce, 1 teaspoon of red bean paste, 1/2 teaspoon of sugar, 10 grams of minced green onions, 10 grams of minced garlic, 5 grams of minced ginger, and 1 teaspoon of cooking wine.

2. Take the soft tofu out of the box and cut it into cubes about 2 cm square for later use. The soft tofu is easy to come out of the soup. If the soup is a little longer, control the moisture.

3. Put cooking oil in the pot, add minced pork to 60% heat and stir-fry.

4. Stir-fry the minced meat until it is thoroughly stir-fried, set the minced meat to one side, add minced onions, ginger, garlic, chopped peppers, and bean paste and stir-fry over low heat to produce red oil.

5. After frying the red oil, add cooking wine and 1 teaspoon of balsamic vinegar along the edge of the pot. Add light soy sauce to enhance the flavor and dark soy sauce to adjust the color. Just a few drops of dark soy sauce is enough, not more.

6. Add 1/2 teaspoon of sugar and stir well.

7. Stir well and add half a bowl of water. After boiling, add the cut soft tofu and boil again. Reduce the heat and simmer for a few minutes to allow the tofu to absorb the flavor.

8. Cook until the tofu is fragrant and the soup is reduced, thicken with water starch.

9. After pouring in the gravy, shake the pot to make the gravy more even, or use the back of a spatula to push the tofu until the gravy thickens, then turn off the heat and serve.