The aged tofu is pure white and translucent, tender yet firm. The marinade is clear yet flavorful, rich with oil yet not greasy. When eaten, its aroma fills the air—meaty without fishiness, spicy without harshness. Dry-Fried Aged Tofu with Minced Pork and Scallions Ingredients: 500g aged tofu, chili peppers, sugar, minced garlic, chopped scallions, soy sauce, chicken bouillon (MSG optional) Method: 1. Briefly soak the aged tofu in salt water, then coat with beaten egg yolk.Heat oil in a wok, add tofu cubes, and pan-fry until golden brown on one side. Flip and fry the other side.
Use moderate oil and heat; fry no more than 6 cubes at a time. Remove and set aside. 2. Heat a small amount of oil in the wok. Add minced pork and chopped scallions, stir-frying until fragrant.Add the fried tofu and stir-fry briefly. Add chili peppers, then soy sauce, a little sugar, and some hot water. Simmer until the liquid reduces. Add chopped scallions just before serving. Frying Process for Firm Tofu: 1. Prepare a block of firm tofu (also known as northern tofu). 2. Cut the tofu into thick, even slices. 3.Reheat the remaining oil in the pan to 80% heat.
4. Add the tofu slices to fry.
5. Once the surface sets, flip the tofu with chopsticks.
6. Continue frying after flipping.
7. Keep flipping the tofu with chopsticks throughout.
8. Fry until golden brown with bubbles forming on the surface, then drain and remove.
Tips & Nutritional Analysis of Tofu
1. Tofu and tofu products contain all eight essential amino acids in proportions close to human requirements, offering high nutritional value;
2. Regular consumption helps reduce vascular damage, prevent osteoporosis, breast cancer, and prostate cancer, making it a protective ally for menopausal women;
3.Abundant soy lecithin supports healthy development of nerves, blood vessels, and the brain;
4. Soy protein effectively lowers blood lipids, protects vascular cells, and prevents cardiovascular diseases;
5. Additionally, tofu aids post-illness recovery, weight management, and promotes smooth skin.Seasonings: 10g cilantro, cooking oil, salt, Sichuan peppercorns, oyster sauce, minced scallions, minced garlic (all to taste).
Method: 1. Cut firm tofu into 6cm x 3cm x 3cm slices. Soak in a mixture of salt and Sichuan peppercorns for 1 hour to absorb flavor. Drain and pat dry.
2. Heat a pan over medium heat. Add a small amount of oil, then sauté minced scallions and ginger until fragrant. Add tofu slices and pan-fry until golden brown on both sides. Season with oyster sauce and salt. Add minced scallions, minced garlic, and cilantro.
2. Heat a wok over high heat. Add a small amount of oil, then stir-fry minced scallions and ginger until fragrant. Add the tofu slices and pan-fry until golden brown on both sides. Season with oyster sauce and salt to taste. Add the fresh red chili peppers, pour in water, and bring to a boil. Cover and simmer for 5 minutes. Remove from heat and transfer to a serving plate using chopsticks.Substitution: Replace firm tofu with beef tenderloin and reduce tenderizer powder during marinating for Pan-Fried Beef Tenderloin. Variation: Add soy sauce to the seasoning mixture while omitting oyster sauce for Soy Sauce Pan-Fried Tofu.