1. Home-made tofu ingredients: tofu, salt, chicken essence, onions, ginger, garlic, light soy sauce, watercress, hot sauce, and sugar.

Method: 1. Steam the northern tofu in a steamer for about 10 minutes, take it out and cool it down for later use.

2. Cut the tofu into diamond-shaped pieces, of moderate thickness.

3. Heat the oil in the pot until it is about 60% hot. Add the tofu cubes and fry until golden brown on both sides. Set aside.

4. Cut the green and red peppers into sections. Heat the oil for frying tofu in a pot until it is 70% hot. Add onions, ginger and garlic and sauté until fragrant. Add a spoonful of chili sauce and stir-fry until the red oil comes out.

5. Add the fried tofu cubes, stir-fry, add a small spoonful of sugar, add an appropriate amount of light soy sauce, stir-fry, and add a little water.

6. When the stir-fry soup is almost dry, add a little salt and chicken essence and serve.

2. Ingredients for fish-flavored tofu: northern tofu (one piece), bean paste, garlic, ginger, sugar, vinegar, soy sauce, salt, oil.

Method: 1. Cut the tofu into small pieces (smaller ones are more flavorful), fry them in an oil pan until the surface is golden, take them out and set aside.

2. Chop the garlic and ginger into mince, mix into a small bowl of fish sauce: 1 spoon of soy sauce, 2 spoons of vinegar, and 1 spoon of sugar and mix thoroughly.

3. After the pot is hot, pour in oil, first add minced ginger and garlic and stir-fry until fragrant.

4. Pour in the bean paste and stir-fry until fragrant, then add 2 tablespoons of water or stock.

5. Add the tofu cubes and stir-fry evenly.

6. Pour in the previously prepared fish sauce and cook over high heat until the sauce is reduced.

3. Crispy tofu ingredients: 400 grams of tofu, 1 egg, 1 green chili, 3 cloves of garlic, half a spoon of vinegar, 2 spoons of light soy sauce, appropriate amounts of sugar, sesame oil, and peanut oil.

Method: 1. Soak the tofu in salt water, drain the water, and cut into pieces of consistent thickness.

2. Stir the eggs evenly and beat them into egg liquid.

3. Dip the tofu cubes evenly into the egg liquid.

4. Add oil to the pot, heat until 70% hot, add tofu cubes and fry until both sides turn golden, then place on a plate.

5. Chop green chili peppers and garlic cloves, add light soy sauce, vinegar, sugar and sesame oil to make juice.

6. Dip the fried tofu cubes into the sauce and serve.

4. Ingredients for cabbage and tofu pot: 100 grams of pork belly, 1 egg, half a cabbage (take the leaf part), 500 grams of tofu, green onions, ginger, Sichuan peppercorns, aniseed, and salt.

Method: 1. Slice pork belly, green onions and ginger, cut cabbage into cubes, fry poached eggs and cut into cubes, slice tofu, rinse with water, wash with cold water and set aside.

2. Pour cold water into a casserole, add pork belly, pepper, aniseed, onion and ginger, bring to a boil, and strain the foam while cooking.

3. Add the poached egg cubes and cook together. When the soup turns white, add tofu, vermicelli, and cabbage in order. After boiling, add salt.

5. Ingredients for Guotai Tofu: 9 pieces of tofu, peanut oil, light soy sauce, pepper, corn starch, chives, 100 grams of pork, salt, oyster sauce, chicken powder, water.

Method: 1. Dig out a small piece from the middle of the tofu. It is best to dig it into a hemispherical shape. Be careful not to dig through the bottom.

2. Chop the pork, add peanut oil, salt, chicken powder, corn starch, and pepper and stir evenly.

3. Stuff the seasoned minced pork into the tofu holes.

4. Put peanut oil in the pan and fry the stuffed tofu until golden brown.

5. Put water in a bowl, add salt, light soy sauce, oyster sauce, pepper, chicken powder, and cornstarch and stir evenly to create a mixed sauce.

6. Add the mixed sauce to the fried tofu and simmer until the juice dries up. Finally, sprinkle with chopped green onion.

6. Ingredients for roasted tofu with minced pork: 500g of tofu, 50g of minced pork belly, corn oil, salt, light soy sauce, cooking wine, tomatoes, hot peppers, water starch, and MSG.

Method: 1. Cut tofu, peppers, tomatoes and green onions into sections.

2. Heat oil in a wok, sauté the green onions, add minced pork, and stir-fry the minced pork over high heat.

3. Add tomatoes, cooking wine, and light soy sauce and stir-fry quickly. Add tofu cubes and stir gently evenly.

4. Add appropriate amount of water, add pepper cubes and bring to a boil, then turn to medium heat and simmer for 5 minutes.

5. Add some MSG and water starch to reduce the juice before serving.

7. Ingredients for home-style Mapo Tofu: 300 grams of tofu, 100 grams of pork filling, 1 chive, 1 small piece of ginger, 6 cloves of garlic, 1 tablespoon of Sichuan peppercorns, appropriate amount of starch, 2 dried chili peppers.

30 grams of cooking oil, 1 tablespoon of sesame oil, 1/2 tablespoon of soy sauce, 1 tablespoon of bean paste, and 2 teaspoons of sugar.

Method: Cai Cai has taught you before, Mapo Tofu (← click here to review) 8. Tofu and Vegetable Cup Ingredients: 100g tofu soak, 40g pork filling, 20g carrots, 20g green pepper, 20g mushrooms, 20g corn kernels.

3g salt, 2g MSG, 4g sesame oil, 3g seafood soy sauce, 4g minced green onion and ginger, 3g cooking wine, 3g pepper, 2g sugar.