Speaking of tofu, those who eat spicy food will definitely think of Mapo Tofu first, while those who don’t like spicy food will think of braised tofu or tofu soup.

Today I will share with you how to make a tofu stew. It is a combination of meat and vegetables. It is delicious and nutritious. The whole dish only requires two seasonings: salt and oil. It is light but fragrant and has the acidity of tomatoes. The water chestnuts are sweet, the meat is fragrant, and the tofu is fresh. It's not greasy at all.

Ingredients:

Tofu, ribs, tomatoes, baby cabbage, water chestnuts, salt, oil.

Method:

After buying the ribs, soak them in water for a while to remove the blood. Rinse again with clean water, put the cleaned ribs into a pot filled with water, add a little ginger slices and cooking wine to remove the fishy smell, and blanch the ribs in the water.

While the ribs are blanching, we cut the tofu into small pieces, put them into the oil pan, and fry until both sides are golden brown and the skin is crispy.

Remove tomato stems and cut into small pieces. Remove the roots from the baby cabbage and break it into pieces. Peel the skin off the water chestnuts, wash and set aside.

First put a layer of baby cabbage in the casserole. After the ribs are cooked and foamy, take out the ribs and place them on top of the baby cabbage.

Then place the skinned water chestnuts on top of the ribs, and put some tomatoes on top.

Finally, place the fried tofu on the top layer. Pour appropriate amount of water or stock into the pot.

After the fire comes to a boil, turn to medium heat and simmer for 30 minutes. Open the lid, add a little salt to the pot to taste, cook for another 5 to 10 minutes, turn off the heat and sprinkle a little minced green garlic.

This casserole tofu pot is ready, and it tastes particularly delicious.