TofuIt is our most common bean product, mainly made fromsoybeans.Tofu is the main ingredient in our country's vegetarian dishes. Initially, it was difficult to eat, but through continuous improvements, it gradually gained popularity and is now called "plant meat".Tofu can be produced year-round and is not affected by the season, so it can be used to supplement the variety of dishes during the off-season of vegetable production.Tofu is very nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1,egg yolks,and vitamin B6.Furthermore, the digestibility and absorption rate of tofu is above 95%.Just two pieces of tofu can meet a person's daily calcium needs.Today, let's take a look atSpicy Tofuhome-style recipes.Spicy Tofu Home-style Recipe I

Ingredients

Tofu,

pork belly,green onions,ginger,garlic,doubanjiang (fermented broad bean paste),white pepper,sichuan peppercorns,chili peppers,star anise,peanut oil2. Wash and peel the pork belly, chop it into small pieces, mix with chopped green onions, ginger, sichuan peppercorns, white pepper, and peanut oil. Marinate for 15 minutes.3. Wash the tofu, cut it into small cubes, blanch in salt water for 3 minutes, then drain.4. Heat a little oil in a pan, add doubanjiang and stir-fry until fragrant. Add pork, sichuan peppercorns, chili peppers, minced garlic, and ginger.5. Add an appropriate amount of water, bring to a boil over medium heat, add the blanched tofu.6. Once boiling, add a little cornstarch slurry and thicken. Serve.2. Add the pan, add a little oil, heat and stir-fry the pork mixture until it changes color.

3. Add doubanjiang and stir-fry over low heat until fragrant.

4. Add water and bring to a boil, add the cut tofu and bring to a boil again.

5. Cook over low heat until cooked through, add a little cornstarch slurry and stir-fry until thickened. Serve.

2. Cut the tofu into small cubes and add to the salt water, cook over medium heat for 2 minutes, then drain.3. Heat a little oil in a pan, add doubanjiang and stir-fry until red oil comes out.4. Add chili powder and minced ginger.

Stir-fry evenly, then add water and bring to a boil.

5. Add the blanched tofu, add an appropriate amount of soy sauce and stir-fry until cooked through.

6. Add cornstarch slurry and stir-fry until thickened. Season with pepper and serve.

7. Before serving, sprinkle with chopped green onions.

2. Wash and chop green onions and garlic.

3. Heat a little oil in a pan, heat and stir-fry the prepared

chopped chili peppers until fragrant.

4. When the chopped chili peppers have been sautéed, continue to stir-fry.5. Add the cut tofu and stir-fry evenly.

6. Add water, stir-fry with doubanjiang, soy sauce, and chili oil, then simmer over low heat.7. Cook until the tofu is soft, reduce the soup, add salt and serve.8. Before serving, sprinkle with a little sichuan peppercorn.

Add water starch to thicken, then add chili powder and remove from heat.Garnish with chopped green onions before serving.

2. Wash and chop green onions and garlic.

3. Pour oil into a wok until it's hot, then add the preparedchopped chili peppers.Fry until fragrant.

When the chopped chili peppers have released their red oil, add green onions and garlic and continue to fry.

Add the cubed tofu and stir-fry evenly.

Add soup, then add soy sauce and chili oil, stir-fry until well combined, then simmer for a while.

When the tofu is soft, remove from heat and stir until the soup thickens, add salt to taste, and serve.

Sprinkle with a little chili powder before serving.