Doufu is undoubtedly the greatest invention of the Chinese people. As a vegetable protein, it satisfies the human body’s demand for protein in a period of poor meat, so that human health can be guaranteed. At the same time, soybeans, which have always been difficult to digest by the human body, are easily absorbed after being transformed into tofu. It also becomes tastier and easier to cook.
Today’s Chinese tofu with hot oil is an easy and quick dish which I often cook. The key to success is the temperature of the oil. Oil temperature reaches at least 180 degrees Celsius. When you hear the sound of hot oil splashing on the beancurd, that’s the moment when you get delicious food. For vegetarian lovers, it is a nice recipe that only takes 10 minutes.
From the perspective of traditional Chinese medicine, Doufu is sweet in taste, cool in nature, and has the effects of promoting body fluid and moisturizing, clearing away heat and detoxifying, and invigorating Qi. Chinese medicine has also used Doufu externally to treat sores.
From the point of view of the coolness and heat of food, doufu is cool, so we often use some hot ingredients in nature to match it, such as onion and garlic, and because adding scallion and garlic makes doufu more delicious.
Chinese Tofu with Hot Oil
Equipment
- Pot for boiling tofu
- Wok for stir-frying
Ingredients
- 500 gram tofu
- 6 tablespoon oil
- 10 g scallion, chopped
- 5 cloves garlic, chopped
- 1 tablespoon peppercorn powder
- 1 tablespoon light soy sauce
- 1 teaspoon salt
Instructions
- Boiled water in a wok, add tofu, blanching, drained, top with chopped scallion, chopped garlic, peppercorn powder, light soy sauce, salt, set aside
- Heat oil in a wok over high heat, untill just beginning to smoke, splash the hot oil around tofu, stirring them until mixed well.
- Serve with rice
