Tofu is one of the most traditional foods on the Chinese table, and a Mapo Tofu is well known both in China and in other countries.
There are many cooking methods to make tofu delicious, however, this home-style tofu and sauce recipe is one of my favorites to make and eat with a bowl of rice!
The calcium content of tofu is the highest of any soy products, and rich in protein. Its nutritional value is similar to that of milk; so for lactose intolerance, tofu is the best substitute for people who have chronic diseases that restrict eating meat and poultry, or having dairy products.
High-quality tofu has a surface that is relatively neat, no impurities, and has elasticity; therefore low-quality tofu surface is not neat, has impurities, it will break easily, and the surface is sticky.
- 1) 1 piece of tender tofu (250g)
- 2) 30g of Pork tenderloin
- 3) 1 green pepper
- 4) 1 red pepper
- 5) Moderate amount of starch
- 6) 1 Egg
- 7) 1 Green onion
- 8) 5g of Ginger
- 9) Appropriate amount of cooking oil
- 10) 1 tbsp of bean paste
- 11) 1 tsp of soy sauce
- 12) Water starch
Chinese Home Style Tofu Step By Step Guide
Step 1: Cut the tofu into 2-3 cm large squares
Step 2: The red and green peppers are cut into diamond pieces or squares, cut the green onions and ginger; the pork is diced into fine pieces.
Step 3: The tofu is covered in a layer of starch, shake off the excess.
Step 4: Dip into whisked egg.
Step 5: Put some cooking oil in a pan, slowly bring up the temperature, use the chopsticks to put the tofu in carefully when the oil is almost at its temperature, and fry in medium heat.
Step 6: Use chopsticks to cook the tofu until golden brown on all sides. Once it has reached that color, take out of the pan and place on a paper towel and set aside.
Step 7: Leave the oil in the pan, add the meat, stir fry until it is browned, and add the bean paste, green onions, and ginger. Stir-fry to incorporate all of these ingredients.
Step 8: Add the tofu, peppers, soy sauce, and stir-fry.
Step 9: Finally, mix together the starch and water and add this to make the sauce thicker.
1: Water and starch mixture is best with boiling water, and must be dissolved first and then poured into the dish.
2: It is best to use soft tofu.
3: The differences between soft and firm tofu –
From the appearance, soft tofu is white, very tender; and firm tofu is relatively yellow.
From the production method: soft tofu is made of gypsum as a coagulant, and firm tofu is made of salt brine as a coagulant; from the cooking method, the firm tofu is not easy to break, the bean is more fragrant. Soft tofu is easy to crumble, but the taste is smooth. It is also suitable for soup, Mapo doufu, cold tofu, and homemade tofu.