Tofu in sauce is a traditional famous dish and belongs to Shandong cuisine. Flatten the garlic and mince it, flatten the red pepper, remove the seeds and shred it. Heat oil in a pan, add garlic and red pepper shreds, add a little salt and stir until fragrant. Place in a bowl and set aside. Heat oil in a hot pan and turn to low heat. Use a knife to cut the tofu crosswise. Fry each piece into the pan until both sides are slightly brown (sprinkle an appropriate amount of salt while frying to add flavor). When the tofu is fried, add the fried garlic. Stir-fry the seeds and red pepper shreds evenly (gently do not turn the tofu into pieces), add water and starch to thicken the gravy (use chicken essence and light soy sauce to add flavor), simmer for a while, take it out of the pot and put it on a plate.

Ingredients required:

Tofu, green onions, green and red peppers, light soy sauce, dark soy sauce, rice vinegar, black bean sauce, salt, sugar.

Preparation method:

1. Cut the tofu into pieces, put it in a pot and bring to a boil, then turn to medium-low heat.

2. Add appropriate salt and cook for about 10 minutes. (The fire should not be too high, as the tofu will be cooked into pieces. You don’t need too much salt. Just make the tofu slightly salty. Cook it for 10 minutes to remove the beany smell and make the tofu taste better.)

3. Add all seasonings except salt and chopped green onions to make a sauce. (You only need a little bit of rice vinegar to add a layer of flavor. The tofu already has a salty taste, so don’t use too much dark soy sauce. The black bean sauce is also added according to taste. I added half a spoonful, but I basically can’t taste the spiciness.)

4. Heat an appropriate amount of oil in a pan, add tofu and fry until one side is golden brown. (You only need to fry one side of the tofu. When you eat it this way, one side will be tender and the other will be crispy, giving it a rich texture.)

5. Pour out the excess oil in the pot, or change the pot.

6. Turn to high heat, pour the sauce and cook until fragrant.