After washing tofu, cut it into thin slices with a blade, and the thickness is about 1 cm.

Add salad oil to the pot on the fire.

The oil temperature is about 50% hot, add tofu and fry over low heat.

Fry one side until slightly Huang Shi, and turn over and fry the other side.

In the interval between frying tofu, take a small bowl, add teaspoons of bean paste 1/2, sweet noodle paste 1/2, Chili sauce 1/2, garlic 1 teaspoons, chopped fresh peppers, and then add oyster sauce1/.

Spread the stirred sauce evenly on the tofu slices with a brush, and then sprinkle with chopped chives.

Cover the pot and stew 15~20 seconds.

Tips:

1. The snack iron plate tofu sold outside is special tofu, and ordinary white tofu is used at home. If the effect is good, tofu must be handled in place.

2. Cold storage of white tofu can force out excess water in tofu, remove the beany smell and make tofu more compact.

3. The iron plate tofu outside was tasted by brushing sauce, but it looked rotten and salty, so I soaked it in broth to make it taste softer.

4. When frying for the first time, more oil is used, that is, all four sides of tofu are shaped, so that tofu is not easy to break in the later baking process.

In the baking process, only a little oil is needed, so the baking speed is faster and the color is better.