Tofu is a very common food, and many people like to eat it. Tofu can be cooked in a variety of ways, such as marinating, frying, stuffy, boiling and burning. Eating tofu often is also good for health, delicious and simple.

How to make tofu is delicious and simple

First, slip tofu

Ingredients: one and a half pieces of tofu, peas and diced carrots.

auxiliary materials: shredded ginger, full flavor and high freshness, pepper water, soy sauce and sugar.

Practice:

1. Cut the tofu into cubes and blanch it with boiling water;

2. Put oil, shredded ginger in the pot, choke the pot, and put all the flavors, pepper water, soy sauce and sugar. Add a small amount of water

3. After boiling, use starch to hook the juice, and then slip in the tofu.

second, tomato tofu

ingredients: 2 pieces of tofu and 1 tomato.

Seasoning: 1 tablespoon Heinz tomato sauce, a little soy sauce, a little high and fresh taste, a proper amount of salt, 1 tsp of fine sugar, and a few drops of sesame oil.

Practice:

1. Prepare the required materials.

2. Cut the tofu into small pieces, and cut them into pieces with the same size as the tofu.

3. Bring water to a boil, add 1 teaspoon of salt, then add tofu, and take it out when it boils.

4. Heat the oil in the pan, and then pour in 2/3 pieces of tomato. Stir-fry the tomato pieces until soft.

5. Pour in the tofu pieces and stir fry carefully.

6, then add warm water, warm water does not pass the tofu, and after the fire is boiled, turn to low heat for stewing.

7. stew until the soup thickens, and then add the remaining tomato pieces and ketchup.

8. Add salt, soy sauce and white sugar, and stir well.

9. finally, add sesame oil and serve.

third, dry-fried spicy tofu

ingredients: 1 box of north tofu, 4 fresh mushrooms, 1 carrot and 1 pepper.

seasoning: 4 tbsps of olive oil (6ml) and 2 tbsps of lobster sauce (3g)

Practice:

1. Cut the beancurd into 2cm square pieces, peel and slice the carrot, and cut the pepper into triangular pieces. Wash the mushrooms and cut them into small pieces.

2. Pour olive oil into the pot, and heat it with high fire. When the oil is 7% hot, add tofu blocks, and fry them in medium and small fire until golden brown.

3. Heat the bottom oil in the pot, add carrot slices when it is 7% hot, add tofu blocks and lobster sauce after the mushroom blocks are fully fried, and stir-fry for about 1 minute without adding water.

4. finally, add the pepper pieces and stir-fry for 3 seconds before serving. If the salinity is not enough, you can add a little salt appropriately.

Fourth, home-cooked colorful tofu

Ingredients: tough tofu, sweet corn, sweet peas, dried mushrooms, carrots, oil, salt, soy sauce, starch and sesame oil.

Practice:

1. Soak dried mushrooms in cold water; Peel and dice carrots; Thawing sweet corn and sweet peas; Cut the tough tofu into small pieces.

2. Heat the wok and drain the oil. First, add carrots and mushrooms and stir fry slightly, then add sweet corn and sweet peas and stir fry evenly. Then inject boiling water, add tofu blocks, and the amount of water should be less than tofu. Add a proper amount of soy sauce and salt to taste.

3. Cover the pot and stew for 1 minutes. Finally, thicken it with water starch and pour a few drops of sesame oil.

five, sesame bean curd with red oil

ingredients: 1 box of lactone bean curd, 1 tablespoon of soy sauce, 6 tablespoons of red oil, a little sesame, a little sugar, a little rice vinegar, 1 tsp of sesame peanut butter, a little salt, a little peanuts and a little mustard tuber.

Practice:

1. Invert the lactone tofu, and build a small mouth with scissors to let air in and make it complete in the plate.

2. turn the peanut sesame sauce into a seasoning bowl, add a little water to boil, add red oil, oyster sauce, soy sauce, rice vinegar and salt, and transfer the seasoning juice for later use.

3. spread the mustard tuber powder on the tofu and pour the sauce on it.

six, cola tofu

ingredients: tofu, cola, ginger, small red pepper, soy sauce, salt, pepper noodles.

Practice:

1. Cut the tofu into cubes of about 2cm.

2. Chop ginger and red pepper into small pieces.

3. Sprinkle pepper noodles and salt on the tofu for a while.

4. The pot is hot, and a little oil is put in the pot to fry the tofu pieces until all sides are golden yellow.

5. Take out the tofu, leave a little oil, stir-fry Jiang Mo, then add the fried tofu pieces into cola, soy sauce, and cook thoroughly in medium heat.

6. Boil the pot, put in red pepper rings, and add salt for seasoning. It is not advisable to add too much salt, because you have already let the salt go once when pickling tofu just now, so you can collect the juice with low heat.

VII. Tofu with ginger sauce and iron plate

Ingredients: 35g of South Tofu, 5g of carrot, 1g of broccoli, 1tsp of ginger, 2g of corn starch.

seasoning: 2 tbsps of light soy sauce, 2 tbsps of sugar, 1/2 tbsps of vegetarian oyster sauce, 1 tbsps of cooking wine and 1/3 cup of stock. 2 tablespoons corn starch, 3 tablespoons water.

Practice:

1. Slice the south tofu into thick slices and stick corn starch.

2, pan hot oil, each stick a piece, put a piece in the pot and fry over low heat.

3. fry until golden brown on both sides, and set aside.

4. Add ginger and saute the remaining oil in the pot.

5. Add the fried tofu.

6. Pour in 2 tablespoons of light soy sauce, 2 teaspoons of sugar, 1/2 tablespoon of vegetarian oyster sauce, 1 tablespoon of cooking wine and 1/3 cup of stock.

7. When the fire boils, turn to low heat for cooking, without adding a lid.

8. Boil water in another pot, add carrots and cook until cooked.

9. Add broccoli and blanch until half cooked.

1. Wait until the bean curd soup in the pan is cooked until it is thick.

11. Add the scalded broccoli and carrots and serve.

Eight, mushroom fresh tofu

Ingredients: 1 piece of tofu, 3 mushrooms, 1/4 carrot, a little salt, appropriate amount of vegetarian oyster sauce, appropriate amount of vegetarian broth, appropriate amount of water starch, and 1 tbsp (15ml) of Spanish olive oil.

Practice:

1. Cut the tofu into pieces, the size can be according to personal preference, and I cut a square of about 2cm.

2. Dice mushrooms and carrots.

3. Pour a little Spanish olive oil into the pot.

4. When the oil is hot, add mushrooms and carrots and stir-fry for 2-3 minutes.

5. Boil the broth and add the tofu.

6. Cook for about 5 minutes and season with salt and vegetarian oyster sauce.

7. Finally, add water and starch to thicken.

Nine, pineapple goo old tofu

Ingredients: 1 piece of old tofu, half pineapple, 5 tablespoons of tomato sauce (about 75g), 2 tablespoons of water starch, 1/4 teaspoon of ginger, salt and 1 teaspoon of sugar.

Practice:

1. Wash the old tofu, cut off the hard core of the pineapple, and soak the slices in light salt water for ten minutes to drain the water.

2, old tofu with kitchen paper to absorb surface moisture, cut into small pieces. Cut the pineapple into small pieces.

3. Heat the pan with oil, stir-fry the ginger slices with low heat, and then take them out and throw them away.

4. Pour the old tofu blocks into the pot, fry them slowly with medium and small fire until the surface is golden, and take them out for later use.

5. Stir-fry tomato sauce with the remaining oil in the pan over medium heat for half a minute.

6. Pour half a bowl of water and bring to a boil.

7. Pour in the bean curd fried in step 4, add salt and sugar, and stir fry for two minutes to make the bean curd tasty.

8. Pour in pineapple pieces and stir-fry for a while.

9. Finally, pour in about two tablespoons of thin water starch, stir-fry evenly and collect until the soup is thick and wrapped on the surface of tofu and pineapple.

ten, vegetarian minced meat and tiger skin tofu

ingredients: tofu, vegetarian minced meat, fungus and coriander.

seasoning: bean paste, soy sauce, vinegar, sugar and salt.

Practice:

1. Slice the tofu (half a centimeter thick) and chop the auricularia auricula. Put a proper amount of bean paste, a little soy sauce, vinegar and white sugar into a container and stir evenly for later use.

2. Wrap the cut tofu evenly with raw flour.

3. Remove the oil pan. When the oil temperature is 7% hot, put in the tofu slices wrapped with raw flour, fry until both sides are golden, and take them out for later use.

4. Put the minced vegetarian meat in another oil pan and stir fry.

5. Add the prepared sauce and stir-fry, then add the shredded auricularia and stir-fry.

6. Add the fried tofu slices and stir-fry for a while. Sprinkle with a little or no salt (the bean paste itself is salty) and sprinkle with coriander to serve.

Xi. Tiger skin tofu

Material: 3g of tofu, 1 green pepper, 1 bright red pepper, 1 tsp of starch, 5g of ginger slices.

seasoning: 1/3 tsp of pepper powder, 1 tsp of soy sauce, 1/2 tsp of balsamic vinegar, 1/2 tsp of sugar, a little salt and a proper amount of oil.

Practice:

1. Cut the tofu into 1cm thick cubes and wipe the surface moisture. Green peppers are cut into diamond-shaped pieces, and red peppers are cut into grains.

2. Put the drained tofu into the smoky hot oil.

3. Don't turn it at first. You can turn it over after you see that the edge of the bottom surface is slightly burnt yellow.

4. Fry until both sides are golden, then take out and drain.

5. The fried tofu has a golden color, which can be eaten immediately or used for cooking.

6, another pot, heat oil, saute ginger slices.

7. Sprinkle a little pepper powder.

8. Add the fried tofu pieces and stir them quickly and evenly.

9. Add soy sauce, balsamic vinegar and sugar to taste.

1, stir-fry several times, then add green pepper pieces and red pepper granules.

11. Then sprinkle with salt and hook with water starch.

12, stir fry a few times, then turn off the heat and serve.

12. Roasted bean curd with oil wheat vegetables

Ingredients: oil wheat vegetables, bean curd, oil, salt and light soy sauce.

Practice:

1. Cut the beancurd into small pieces 1.5 cm square, boil half a pot of water, add a spoonful of salt to the water, add the cut beancurd pieces, boil the water for one minute, and drain. The tofu treated in this way is easy to cook and not fragile.

2. Wash and cut the oil wheat vegetables.

3. Heat the wok and drain the oil. Add the oil-wheat vegetable to stir-fry quickly. When the vegetable leaves are soft and collapse into soup, add a proper amount of salt and stir it evenly. Then, pull the vegetable leaves aside with a shovel, leave the vegetable soup at the bottom of the wok, add the cooked tofu, pour 2 tablespoons of soy sauce on the tofu, and gently turn it for half a minute. (If you are not afraid of trouble, you can take out the fried oil wheat vegetables first, and stew the tofu for a while to make it more delicious.)

4. Finally, mix the oil wheat vegetables with the tofu and serve. Tofu sucks in the fragrance of oil wheat vegetable soup and is very delicious.

XIII. Roasted tofu with minced vegetarian meat

Ingredients: tofu, mushrooms, carrots and minced vegetarian meat

Seasonings: salt, sugar, soy sauce and Jiang Mo

Practice:

1. Cut tofu into small pieces, diced mushrooms and diced carrots.

2. Cook Jiang Mo in the pan.

3. Add minced vegetarian meat and stir-fry.

4. Stir-fry for fragrance.

5. Add diced carrots, diced mushrooms and stir-fry together.

6. Stir-fried and fragrant.

7. Put the tofu blocks in a hot pot.

8. Don't always turn over the pot, so that one side of the bean curd will be slightly hardened and shaken or turned over.

9. Add soy sauce, salt and a little sugar, and you can also add a little star anise to enhance the fragrance.

1. Add a small bowl of water and simmer tofu for 1 minutes.

11. Finally, according to the amount of soup, collect the juice and turn off the fire.

XIV. sliced tofu with chicken

ingredients: 2g of old tofu, a little pepper powder, a little chili powder, a little Jiang Mo, a little soy sauce, salt (use or omit soy sauce as appropriate) and 2 tablespoons of vegetable oil.

Practice:

1. Choose a big container, put the old tofu in it, and smash it with a spoon or directly.

2. Over the heat, add 2 tablespoons of vegetable oil, stir-fry Jiang Mo, add tofu and stir-fry for 2-3 minutes, add a few drops of soy sauce to taste, add a little Chili powder and pepper powder and stir-fry evenly, sprinkle a little chopped green onion before taking out the pot and mix well, and add salt according to taste.

XV. Pan-fried tofu

Ingredients: old tofu, pepper, salt, vinegar, soy sauce, all delicious.

Practice:

1. Cut the tofu into pieces, put it in a pot and cook it with light salt water.

2. Take it out and drain it.

3. put oil in the pan, add tofu to fry when the oil is hot, fry on both sides until golden, and put it in a bowl.

4. Put pepper salt, mushroom essence, vinegar and a little soy sauce into a bowl, and pour hot oil on it. The process is like frying Chili oil, and then pour it on tofu.

XVI. Roasted Tofu with Agrocybe aegerita

Ingredients: Tofu, Agrocybe aegerita, Tricholoma, Green Pepper and Red Pepper.

seasoning: oyster sauce, salt, ginger slices and clear water.

Practice:

1. Slice tofu; Cut green pepper into rhombic slices; Wash Tricholoma and slice; Wash Agrocybe aegerita for later use.

2. Heat the oil in the pot, saute the ginger slices until fragrant, then add the tofu slices and fry until golden on both sides, then push the tofu to the side of the pot slightly, then add the Agrocybe aegerita and Tricholoma, stir-fry until fragrant, and then stir-fry evenly with the tofu.

3. Add vegetarian oyster sauce and appropriate amount of water, stir well together, then slowly burn it with low fire until it tastes good, about 5 minutes, then add a little salt to taste, and finally add green and red pepper slices and stir-fry for a few times to serve.

XVII. Roasted bean curd with black bean sauce

Ingredients: 5g of bean curd, chopped black bean sauce, 1 red pepper, 3g of milk cabbage, a little Jiang Mo, a little sesame oil, a little soy sauce, 1/3 cup of plain soup or water, salt, pepper and starch.

Practice:

1. Add sesame oil, soy sauce, salt, pepper and starch into vegetarian soup (or water) and mix well to make a juice.

2. fry the tofu in oil until it is colored, and remove the oil.

3. Stir-fry ginger, add chopped lobster sauce, lobster sauce and red pepper, stir-fry until fragrant, then add milk cabbage, and stir-fry until uncooked.

4. Pour in tofu, stir fry, turn to low heat, and add the sauce to thicken until it is thick.

XVIII. Seasonal Vegetable Tofu Soup

Ingredients: 5g of flour, 2g of lettuce, 2g of pumpkin and 25g of tofu.

Accessories: soy sauce, salt, ginger, soy sauce and vinegar.

Practice:

1. Wash lettuce, cut tofu and pumpkin into thin strips, and slice tomatoes.

2. Add shredded pumpkin after boiling, and add tofu after boiling again.

3. add water to the flour and stir, then boil the pot and add the tomatoes.

4. Stir the dough and put it into the rolled pot.

5. Put a little soy sauce and a little soy sauce.

6. Put it like lettuce.

7. Just drizzle with sesame oil.

XIX. Miscellaneous fried tofu wrapped in cloth

Ingredients: 23g of tofu wrapped in cloth, dried black fungus (soaked in cold water in advance) and celery.

ingredients: 4 red pickled peppers, appropriate amount of ginger, 1 tsp of vegetarian oyster sauce, 1/2 tsp of all-high-fresh flavor, 1 tsp of soy sauce, 3 tsps of salt and water starch.

Practice:

1. Cut the bean curd wrapped in cloth into pieces with a thickness of about .3 cm, remove the pedicel of the soaked black fungus, wash and tear it into small flowers, wash the celery and cut it into pieces obliquely, cut the red pickled pepper into sections obliquely, and shred the ginger.

2. Put the vegetarian oyster sauce, all delicious and fresh, soy sauce, salt and water starch into a small bowl and mix well to make a sauce for later use.

3. Put a little oil in the hot pot and stir-fry until the oil comes out.

4. Put tofu in cloth, spread it piece by piece in the pot with chopsticks, and fry until both sides are golden.

5. Push the fried tofu into the pot.