Restaurant-style Braised Tofu Secret Recipe: One Thing You Must Do Before the Seasoning
Braised tofu was the side dish I was least confident in making. The center would break apart, leaving tofu crumbs floating in the sauce...
Braised tofu was the side dish I was least confident in making.
The middle is broken
Tofu crumbs in the seasoned broth
I used to float around.
So I simmered it without flipping it over.
Only one side is pitch black
The top surface remained white.
There was something to do before putting the tofu on the pan.
Tofu has a lot of water inside
If you cook it as is
It collapses as the water drains out.
Slice and wipe with a kitchen towel
Wipe off the moisture
Sprinkle a little salt and wait 5 minutes
Then, as the water drains further
The tofu becomes firm.
It's seasoned as well.
Then, bake.
2~3 minutes per side
When the outside turns golden brown
A film forms on the surface
It maintains its shape even when simmered.
If you bake it immediately without draining the moisture
Because the oil is splattering
It is best to follow this order.
ingredient
(1 block of tofu, 300g)
300g tofu, a little salt
3 tablespoons cooking oil, ¼ onion
Seasoning sauce
3 tablespoons soy sauce, 1 tablespoon red pepper powder
1 tablespoon sugar, 1 tablespoon minced garlic
3 tablespoons chopped green onion, ½ cup water
1 tablespoon of sesame oil
How to make it
Cut the tofu into 1cm thick slices.
Wipe off the moisture with a kitchen towel.
Sprinkle a little salt and wait 5 minutes
Mix the ingredients for the sauce together.
Pour a generous amount of oil into the pan.
Brown for 2-3 minutes per side
Spread thinly sliced onions on the bottom
After placing the seasoning sauce on top of the tofu
Pour 1/2 cup of water around the edges.
Cover and heat over medium-low heat for 5 minutes
Pour the broth over the tofu in the middle.
Don't flip it over, just pour it over.
That is the way to prevent it from breaking.
custody
Refrigerate for 3 days.
Tofu has a lot of moisture, so...
It is shorter than other braised dishes.
When heating, heat until steam rises with the broth.
Braised tofu is better than the seasoning
The first step was draining the moisture before baking.
Wipe off the moisture, sprinkle a little salt, and leave for 5 minutes.
Do not flip it after grilling until golden brown.
Try simmering it by pouring only the broth over it.
I just changed the order, which is nothing special.
The tofu shape remains intact
The seasoning permeates deep into the meat, leaving it moist.
If your tofu kept falling apart every time you made braised tofu
Next time Rather than seasoning sauce
From the moisture of the tofu Please make sure to check it out.
A bowl of rice disappears in no time
It becomes braised tofu. 🙂
Side Dish Shop Recipe
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