Today, I will share with you a method of spicy tofu in a restaurant. The prepare bean curd tastes numb, spicy, fresh, fragrant and tender, and that surface of the bean curd is covered with reddish spicy oil, so that the heat in the bean curd will not be lost quickly, and the bean curd tastes bet when it is hot. Sprinkle some pepper noodles on the surface of spicy tofu, which is spicy. Rice tastes too delicious. The method is very simple, especially suitable for doing at home.

1, I use tender tofu to make this spicy tofu. Cut the tofu into pieces first, and then cut it all into small squares.

Boil water in the pot, put a spoonful of salt in the pot and add some soy sauce. Then pour the cut tofu into the pot and blanch it in water.

Adding salt and soy sauce here can make tofu taste and color tofu. Moreover, tofu is boiled, and it is not easy to spread it after cooking for a while. Boil for about 1 min, remove the tofu from the water and put it in a cold water basin for cooling, so that the tofu will be more compact and will not stick together.

2. Prepare the required side dishes and accessories. Peel some garlic, mash it, and then cut it into minced garlic for use. Prepare some lobster sauce and chop it on the chopping board. Make another water starch, add a spoonful of starch to the bowl, add water and mix well.

3. Pour some oil into the pot. When the oil is hot, turn to a low heat, add a spoonful of bean paste and stir-fry until fragrant, and stir-fry the red oil inside.

Add minced garlic and fermented soybean, stir-fry, and stir-fry to give garlic flavor and fermented soybean flavor.

Then add a spoonful of Chili noodles and stir fry over low heat. Don't fry the Chili noodles here, or the tofu will be bitter. Add a small bowl of water, add a spoonful of salt, a spoonful of white pepper and a spoonful of sugar, add some soy sauce and stir.

Then pour the blanched tofu in, gently push it with the back of the spoon, and don't hook it back, otherwise these tender tofu will be easily broken.

Then add a spoonful of water starch to thicken, continue to promote tofu, and let tofu taste; After an interval of 2 minutes, water starch was added for secondary thickening.

Finally, when the soup in the pot is thick, turn off the heat, sprinkle some chicken essence and mix well before serving, and sprinkle some pepper powder and chopped green onion after serving.

Ok, let's make this spicy tofu. It tastes spicy, spicy, fresh, fragrant and tender. There is not much seasoning in it, and it tastes particularly delicious. The practice is also very simple, especially suitable for doing at home.