Ingredients: 350 g of old tofu, 50 g of okara, 30 g of corn flour, 2 pieces of green onion, 3 cloves of garlic, 1 tbsp of garlic paste, 1 tsp of ginger puree
Seasoning: 2 star anise, a few peppercorns, 3 dried red peppers, 2 tsp salt, 1/3 cup salad oil
Rinse the old tofu with boiling water, drain and cut into pieces of the same size, 5 cm long and 3 cm thick.
Sit on the pan and light the heat, pour in the salad oil and heat it, add the tofu cubes and fry until they are golden brown on both sides.
Erect the tofu chunks and use a knife to cut a slit in the middle of its surface that is the same length as the long side.
Pour some water into the soup pot, add peppercorns, star anise, dried red peppers, garlic and green onions, bring to a boil over high heat, add 1 tsp. 1/2 salt to taste, add tofu cubes and cook for 20 minutes, remove and plate.
Using the remaining base oil from the fried tofu cubes, pour in the okara and stir-fry until fragrant, then add corn flour and stir-fry.
Add the minced garlic, ginger and remaining salt and stir-fry until fragrant.
Place in a small bowl and serve with tofu cubes and serve.
Production tips
(1) When frying, heat the pan with hot oil and fry over medium-low heat, so that the tofu pieces are not easy to stick to the pan.
(2) Cut the cracks in the fried tofu cubes so that the dipping sauce can enter it when dipping.
(3) When frying okara, be sure to fry dry water, fry until the okara is loose and then put in corn flour, otherwise corn flour will easily form small knots when it encounters the moisture in okara.
Selected from the book "Chef Cooks Home Cooking", all rights reserved.