Sauteed Tofu with Luffa

Ingredients: 200 grams of tofu, 150 grams of loofah cubes, 25 grams of red pepper cubes, appropriate amounts of salt, monosodium glutamate, white vinegar, fresh soup, water starch, and salad oil .

Method: Cut the tofu into cubes and blanch them in boiling water (put a little salt); blanch the loofah. Heat the wok, pour a little salad oil, add red pepper, loofah, and tofu and stir-fry. Add white vinegar, salt, MSG, fresh soup, thicken with water starch, and drizzle with oil.

Fish-flavored tofu

Ingredients: 200 grams of old tofu, 50 grams of peppercorns, 5 grams each of pickled pepper and minced garlic, 3 grams of minced ginger, salt, sugar, rice wine, Appropriate amounts of MSG, soy sauce, vinegar, fresh soup, water starch, sesame oil, and salad oil.

Method: Cut old tofu into strips, blanch in boiling water (put a little salt), drain and fry until golden and crusty. Heat the wok, pour a little salad oil, add minced pickled peppers, minced garlic, minced ginger, and vegetable pepper segments, stir-fry, add salt, sugar, rice wine, monosodium glutamate, soy sauce, vinegar, fresh soup, thicken with water starch, and add Stir-fry the tofu and drizzle with sesame oil.

Winter green tofu

Ingredients: 250 grams of tofu, 50 grams of water-frozen mushrooms, 50 grams of winter bamboo shoots, appropriate amounts of salt, monosodium glutamate, water starch, fresh soup, sesame oil, and salad oil .

Method: Cut the tofu into pieces and blanch them in boiling water (add a little salt); blanch the mushrooms and bamboo shoots separately. Heat the wok, pour a little salad oil, add the mushrooms and bamboo shoots and stir-fry briefly, then add Add fresh soup, salt, and tofu, cook until the flavor is absorbed, add MSG, thicken with water starch, and drizzle with sesame oil.