Fish Tofu

No MSG, no five spices, and still make delicious dishes!

No MSG, no five spices, and still make delicious dishes!

Material

Northern Tofu
Pepper
carrot
Fungus
Tempeh (I use Laoganma flavor tempeh)
Pixian Douban
soy sauce
vinegar
salt
sugar
ginger
Zanthoxylum (or pepper oil)

Wash the fungus soaked hair, sharp pepper, carrot cut into triangular or diamond-shaped pieces.

Use soy sauce, salt, sugar and water to make juice, chopped ginger and set aside.

Cut the north tofu into triangles, fry them in a frying pan with golden sides, and remove from the pan.

Heat the ginger in the oil in the pot, stir-fry the tempeh and watercress, add the pepper and carrot and stir-fry for 2 minutes.

Add tofu pieces, seasoning juice, and boil over high heat, then simmer for 5 minutes.

Collect the juice on fire.

Before leaving the pot, add vinegar and a few drops of pepper oil.

Leave a Reply

Your email address will not be published. Required fields are marked *