Tofu is inexpensive, and with some simple ingredients that can vary a lot of dishes, it is the best home-cooked dish choice.
Crab yellow tofu
material
1 box of egg and tofu, 20 grams of crab leg meat, 10 grams of carrots, 1 green onion, 10 grams of ginger, 1 tsp of white powdered water
seasoning
A. 50cc of water, 1 tsp sugar, 1/2 tsp salt, 1 tsp oyster sauce, 1 tsp Shaoxing wine
B. 1 tsp sesame oil
practice
1. Cut the egg tofu into small pieces; Crab leg minced meat; Peel and mince the red radish; Cut the flowers onion; Finely chop the ginger and set aside.
2. In a hot pan, pour in the appropriate amount of oil, add the egg and tofu of Recipe 1 and fry until the surface is browned, then remove and set aside.
3. Pour in an appropriate amount of oil in another hot pot, add the minced ginger from Recipe 1 and stir-fry until fragrant, then add the minced carrot and crab leg and stir-fry evenly.
4. Add the egg tofu pieces of seasoning A and Recipe 1, turn the heat down and cover the pot and simmer for about 4 to 5 minutes.
5. Add the white powder water to outline the leaves, and finally add sesame oil and green onion.
Kyo-baked tofu
1 piece of plate tofu, 30 grams of meat slices, 50 grams of bamboo shoot slices, 20 grams of red carrot slices, 3 fresh shiitake mushrooms, 5 grams of minced garlic, 10 grams of green onion
1 tbsp miso paste, 1 tbsp bonito soy sauce, 30cc rice wine, 200cc water
1. Plate tofu into small pieces; Fresh shiitake mushrooms are washed and stalked, and flowers are carved on the surface; After the slices of meat are slightly blanched in boiling water, scoop up and set aside.
2. Heat the pan, add 1 tbsp oil (outside the ingredients), add the minced garlic and the meat slices of Recipe 1 to heat the incense, then add the bamboo shoots, red carrot slices, fresh mushrooms and stir-fry slightly.
3. Continue to add all the seasonings and recipe 1 plate tofu to the pot of recipe 2, cook over low heat until boiling, continue to cook for about 10 minutes, sprinkle with green onion.
Sauce roasted tofu
2 pieces of plated tofu, 20 grams of green onion, 10 grams of ginger, 10 grams of red pepper, 20 grams of black fungus slices
A. 2 tbsp soy sauce, 1 tsp sugar, 1/4 tsp white pepper, 400cc water
B. 1 teaspoon of powdered water, 1 teaspoon of sesame oil
1. Plate tofu washed and cut into triangles; Cut the shallot into sections; Ginger slices; Slice the red pepper and set aside.
2. Heat the pan, pour in the appropriate amount of salad oil, let the oil warm to about 160 ° C, put in the tofu pieces of recipe 1, fry on medium heat until set and drain.
3. Leave a little oil in the pot of recipe 2, add shallots, ginger slices, red pepper slices to stir-fry over medium heat, then add all seasoning A, black fungus slices and method 2 of fried tofu, turn to medium heat and mix well, after boiling, turn to low heat to cook the soup until slightly dry.
4. Finally, pour in the white powdered watercress and drizzle with sesame oil.
Sweet and sour pineapple tofu
4 pieces of plated tofu, 80 grams of pork slices in hot pot, 1 can of canned pineapples (small jar containing soup), 60 grams of black fungus, 1/3 red bell pepper, 3 garlic kernels, 1 green onion, 2 tbsp salad oil, 100cc stock, a moderate amount of white powdered water, a little sesame oil
1/4 tsp salt, 1 tbsp sugar, 2 tbsp white vinegar, 2 tbsp pineapple juice
1. Plate tofu into small pieces; Cut the hot pot pork slices into small pieces and set aside.
2. Wash and slice black fungus, red bell pepper and garlic kernels; Cut the shallots into sections; Cut the pineapple into small pieces.
3. Heat the pan, add 2 tbsp salad oil and heat it, then add the garlic slices and green onion slices of Recipe 2 to heat the heat and stir-fry, add the hot pot pork slices of Recipe 1 and stir-fry.
4. In the pot of Recipe 3, add the black fungus slices and red bell pepper slices of Recipe 2 and stir-fry a few times, then add the plate tofu blocks, broth, pineapple slices and pineapple juice (inside the canned pineapple) of Recipe 1 and cook over medium heat until boiling, add all the seasonings and mix well, then add the white powder water and finally drizzle with sesame oil.
Diced chicken with oyster sauce frozen tofu
2 pieces of frozen tofu, 200 grams of boneless chicken thighs, 2 shiitake mushrooms, 60 grams of onions
20cc of soy sauce, 50cc of oyster sauce, 200cc of water, 15cc of rice wine, sesame oil to taste
1. Cut the frozen tofu into squares; Cut the chicken thighs into small cubes; Shiitake mushrooms soaked in soft diced; Dice the onion and set aside.
2. Heat the pot, pour in a little salad oil, add the diced chicken thighs of Recipe 1 and stir-fry to color, then add the diced onion and diced shiitake mushrooms of Recipe 1 and stir-fry.
3. Add all the seasonings (sesame oil first), boil, add the frozen tofu block of Recipe 1 and mix gently, and finally drizzle with sesame oil.
Stir-fried rotten balls with soy sauce
2 pieces of stinky tofu (about 240 grams), 30 grams of green pepper pieces, 30 grams of red bell pepper pieces, 20 grams of red pepper flakes, 10 grams of tempeh, 20 grams of green onion, 5 grams of minced ginger, 10 grams of minced garlic
A. 25cc of soy sauce, appropriate amount of water, 10cc of rice wine, 10 grams of caster sugar, a little white pepper, a little sesame oil
B. Too white powder water to taste
1. Cut the stinky tofu into squares, put it in a hot oil pan, fry until golden brown, and set aside.
2. Heat the pan, pour in 1 tbsp salad oil, sauté the minced pesto, ginger and tempeh, then add the green pepper and red bell pepper and stir-fry.
3. Add all the ingredients of seasoning A and stir-fry the stinky tofu that has been fried in Recipe 1.
4. Then use the white powder water to outline the leaves, drizzle with sesame oil, and finally sprinkle with green onions.
Red and white tofu
1 box of tender tofu, 1 piece of duck blood, 100 grams of ground pork, 1 tbsp minced ginger, 1 tbsp minced garlic, 2 tbsp chopped green onion
2 tbsp chili paste, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp white powder, 1 tbsp sesame oil, 1 tsp peppercorn powder
1. Diced tender tofu; After the duck blood is diced, it is blanched in boiling water and set aside.
2. Heat the oil pot, after the ground meat and ginger and garlic chili sauce are lightly sautéed, add soy sauce, sugar, 1/2 bowl of water and recipe 1 of tofu, duck blood on low heat for 1 minute, and then use the white powder to mix the water to thin the mustard, sprinkle sesame oil, green onion and pepper powder before cooking.
Minced meat and roasted tofu
3 large pieces of tofu, 120 grams of ground meat, 10 grams of minced ginger, 10 grams of minced garlic, 10 grams of minced red pepper, 10 grams of green onion, 2 00 cc of water, and an appropriate amount of white powder water
A pinch of sugar, 1/4 tsp salt, 40cc of soy sauce
1. Cut the tofu into thick slices, fry in a pan with a little oil until the surface is slightly charred, and remove.
2. Add 1 tbsp of oil to the pot of recipe 1 and sauté the minced ginger, minced garlic, minced red pepper and half of the green onion until fragrant.
3. Add the ground meat and fry until the color turns white, add all the seasonings, water and the plate tofu slices of Recipe 1 and cook until they taste good, then add the remaining half of the green onion and mix well.
Roasted tofu with green onions
1 tbsp soy sauce, 1/2 tsp chicken broth mix, 1/2 tsp sugar, 400cc water
1 piece of plated tofu, 1 red pepper, 2 green onions
1. Plate tofu into thick slices; Cut the red pepper and green onion into small pieces and set aside.
2. Heat the pan, pour in a little oil, add the tofu slices of recipe 1 and fry until golden brown on both sides.
3. Add the shallots, red peppers and all seasonings from Recipe 1 and bring to a boil.
4. Cover the pot and reduce the heat, simmer until the soup is slightly dry.
Braised oil tofu with meat
6 tofu with triangular oil, 50 grams of ground pork, 5 grams of green bean kernels, 5 grams of corn kernels, 5 grams of diced red bell pepper, and a suitable amount of bonito fillets
Marinade
1/2 tsp salt, 1 tsp sesame oil
1 tbsp soy sauce, 1/2 tsp chicken broth mix, 1/2 tsp sugar, 300cc water
1. Add all the marinades, green beans, corn kernels and diced red peppers to the marinade, green beans and diced red peppers and mix well into the filling for later.
2. Cut open an opening in the oil tofu and stuff the filling of recipe 1.
3. Put the oil tofu from Recipe 2 in a pot and add all the seasonings and cook until flavorful.
4. Sprinkle with bonito fillets from the pan.
Dried cloves
5 pieces of dried soybeans, 100 grams of clove fish
1 red pepper, 1 garlic, 1/4 tsp salt, 1/2 tsp sugar, 1 tsp soy sauce, 50cc water
1. Cut each piece of dried soybeans into two slices and then cut into 0.5 cm wide strips; Red pepper shredded; Finely chop the garlic and set aside.
2. Wash the clove fish and soak in water, soak until soft and drain.
3. Heat the pot, add 1 tbsp of oil, reduce heat and add the dried soybeans cut in Recipe 1 and the clove fish drained in Recipe 2 for 3 minutes.
4. Add minced garlic from Recipe 1 to Recipe 3 and sauté for 30 seconds, then add shredded red pepper and all seasonings from Recipe 1 and continue to stir-fry until the water dries.
Tempeh radish dried beans
20 grams of square dried tofu, 100 grams of dried radish, 20 grams of crushed red pepper, 20 grams of tempeh
Salt to taste, a little rice wine, 10cc of red oil, 10cc of sesame oil
1. Heat the pan, pour in 1 tbsp salad oil, add tempeh, dried carrots and crushed red pepper and stir-fry until fragrant.
2. Add the cubes of dried tofu and stir-fry until flavorful, then add salt and rice wine and mix well.
3. Finally, add red oil and sesame oil.