A
Cabbage Stir-Fry Tofu
[Ingredients]
Tofu 70g, baby vegetables or cabbage 120g, 2 red peppers, 2 green onions, 2 teaspoons of soy sauce, a few drops of soya sauce, a pinch of salt, and a pinch of pepper.
When all the ingredients are ready, if the tofu puffs are very large, they need to be cut into 2 pieces, but the smaller ones can be left uncut. Cabbage I usually like to use the core of the cabbage, because the core has a lot of leaves, it is very tasty. If you don't have cabbage, you can substitute baby bok choy. If you can eat spicy, you can add two extra red peppers.
[Practice]
1. Cut the cabbage into sections with a knife or tear it into large pieces with your hands.
2. Pour vegetable oil into a skillet and heat until 60% hot. Add the scallions and red pepper and saute for ten seconds, until fragrant.
3. Pour the white part of the cabbage into the pan and stir-fry, then add the remaining leaves.
4. Add salt, soy sauce, and dark soy sauce, and stir-fry to taste and color evenly. Then add a ladle of stock. If you don't have stock, you can use water instead.
5. Pour in the tofu and stir-fry. When the tofu is completely absorbed into the soup, sprinkle with pepper and turn off the heat.
Such a bowl of stir-fried tofu brain with cabbage is really delicious when you have no appetite. The meat is better than that!
2
Stuffed Tofu Puffs
1. Prepare the tofu puffs and meat mixture. Rinse the tofu puffs with water. Divide the meat into fat and thin portions.
2. Add salt, ? tsp soy sauce, ? tsp oyster sauce and green onion to the meat and mix well.
3. Take out one bean puff and cut a small slit.
4. Fill it with meat.
5 Cover again.
6. Once all are rinsed, bring a pan of oil to a boil, just the amount of oil you would normally use for cooking. Fry the open side of the tofu puffs slightly downward.
7. Add a large bowl of stock. You can do this without stock or water.
Cook on high heat for ten minutes.
9. Pour one tablespoon of soy sauce, one tablespoon of oyster sauce, and one tablespoon of cornstarch into a bowl, add water and mix well.
10. Cook over high heat for about eight minutes. Drain the soup from the pot as well. Add leeks.
1. Stir in the juice and pour it into the pot. Reduce the juice over high heat and use a spatula to gently coat the tofu puffs with the juice.
12. Serve on a plate.
Tips
Three
Tomato and Tofu Foam
Ingredients
Sugar, tomato sauce or ketchup, minced green onion and garlic, water starch, tofu or tofu foam, and salt.
Method to soak tomatoes and tofu in juice
1. Cut the tofu into 2X2X2cm cubes, not more than 3X3X3cm, as small children can I don't' I can't eat something so big in one bite? Fry the cut tofu cubes into golden brown scabs on both sides and set aside. I used ready-made tofu puffs. When deep fried in a pan, the surface will be crispy.
2. Heat the hot oil over low heat and saute the chopped onion and garlic.
3. Pour in the tomato sauce or ketchup and stir fry. You will notice the color will become redder.
4. Add the right amount of water, a little salt, the right amount of sugar, no need to add a few grams specifically, adjust the sweetness and sourness according to your taste.
5. Add the tofu cubes and roll them up so they are evenly coated with the sauce.
6. If the sauce is too much, thicken with water starch and serve on a plate.