TofuDried tofu is a product made from further processing of tofu, with a variety of flavors, including five-spice tofu.Dried tofuIt is very popular.Here, we will show you how to make five-spice tofu at home.

Method 1 for making five-spice tofu

IngredientsPreparation

300g of dried tofu, 5g of rice wine,Soy sauce8g, appropriate amount of braising liquid, green onions,Ginger,appropriate amount,star anise, 1 piece, cinnamon 1 small piece, cloves 2 grains, cardamom 1 piece,peppercorns, a few grains, driedchili peppers,appropriate amount,MSG, 2g, appropriate amount of salt, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of soup stock.Steps1. Wash and dry the dried tofu;2. Heat oil in a clean pot to 6-7 parts, then add the dried tofu to fry;

3. Stir with bamboo chopsticks during frying, until golden yellow, then remove and drain the oil;

4. Add appropriate amount of braising liquid in a clean pot, add salt, sugar, rice wine, green onions, ginger, and all spices;

5. Add appropriate amount of soup stock, boil and remove foam;

6. Add the dried tofu, cover and simmer for about 10 minutes, add MSG and sesame oil when the sauce is thick, and you can remove it.

Method 2 for making five-spice tofu

Ingredients preparation

Dried tofu, appropriate amount of peppercorns, appropriate amount of cloves, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of dried tangerine peel, appropriate amount of bay leaves, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of ginger, appropriate amount of sugar.

Steps

1. Wash the dried tofu and cut it in half;

2. Put water in the pot, add star anise, cinnamon, bay leaves, cloves;

3. Add soy sauce, sugar, salt, dried tofu, dried tangerine peel;

4. Turn the heat to small, cook for 30-40 minutes;

5. Take the cooked tofu and the water out and put it in a clean container, soak for a few hours;

6. Cut and serve when ready.

Method 3 for making five-spice tofu

Ingredients preparation

Soybeans, 3 kg,

fine salt, 600g, 250g of soy sauce, 15g of cinnamon, 25g of ginger, 15g of green onion, 10g of MSG.

Steps

1. First, wash the soybeans, soak in water overnight, then grind into a paste, filter out the residue;2. Put the ground soybean paste in a pot and cook until it is cooked, then add 20-25% water;3. When the paste temperature reaches 80-90℃, add thebraising liquid

point. Stir constantly, when the paste appears

sesame seeds of different sizes, stop adding, cover for about 30-40 minutes;

4. When the paste cools to about 70℃, add it, first spread a clean cloth on the grid, then addsoybean pasteon the cloth, add soybean paste in layers, then wrap in cloth, press and shape;

5. After 1 hour, remove the cloth, cut the dried tofu with a knife according to the grid pattern, and soak in water for about 30 minutes, then remove;6. First, put 500g of fine salt in 3kg of water and stir, then put the dried tofu in the brine and soak for half a day, then remove and drain;7. Pour 7kg of water into the pot, add 100g of fine salt, ginger, cinnamon (wrapped in a muslin bag), soy sauce, green onion, and MSG, make the braising liquid;8. Add the prepared braising liquid to the pot, boil for about 30 minutes, until the color is brown-red, then remove;9. Dry the braised tofu.

4. When the batter reaches around 70 degrees, wrap it in cloth. First, lay a piece of cloth on the mold, thenTofu skinadd the tofu skin to the cloth, layering the tofu skin and cloth. Spread the tofu skin evenly, then tightly wrap and compress to form.

5. After 1 hour, remove the cloth. Use a knife to cut the tofu skin into grid patterns, then soak in water for about 30 minutes before removing.

6. First, mix 500g of refined salt into 3kg of water, then add the driedbean curdto the salt water tank, and after soaking for half a day, retrieve it, and drain the water.

7. Pour 7kg of water into a pot, add 100g of refined salt, ginger, star anise (in a muslin bag), soy sauce, scallions, and MSG to make broth.

8. Return the prepared broth to the pot and bring to a boil, add the bean curd, cook for about 30 minutes until the color turns reddish-brown, then remove.

9. Hang the cooked bean curd to dry.