When you lift a bowl of steaming braised tofu with Pak choi, the fragrant aroma wafts through the air, as if transporting you to a picturesque landscape amidst lush green mountains and flowing waters. The tender green color of the Pak choi complements the smooth texture of the tofu, resembling the ever-changing seasons and vitality found in nature.
Ingredients for Braised Tofu with Pak choi:
| Firm tofu | 50g |
| Pak choi | 100g |
| Green onion | 3g |
| Salt | 2g |
| Chicken powder | 1g |
| Starch | 5g |
| Sichuan Pepper | 1g |
| Pepper powder | 1g |
| Sesame oil | 2g |
Step:
1.First, let’s prepare the ingredients. Take a block of firm tofuand cut it in half horizontally, then slice it into tofu slices and place them on a plate. Take a small handful of Pak choi, remove the leaves and place them in a bowl. Rinse them with water and drain off any excess water. Cut a green onion in half lengthwise and chop it into small pieces, then add it to the bowl. Take a few cloves of garlic, crush them and mince them into garlic paste. Once all the ingredients are prepared, set them aside for later use.
2.Heat a pan and add a spoonful of cooking oil. Use a spoon to spread the oil evenly in the pan. Pour out the hot oil and add some cool oil. The amount of oil should not be too much. Sprinkle a little salt over the tofu to evenly distribute the flavor. Using chopsticks, arrange the tofu flat on the bottom of the pan and quickly shake the pan to prevent the tofu from sticking to the bottom. Fry one side of the tofu until it becomes firm, then flip it over and continue shaking the pan to fry the other side. Once both sides of the tofu slices are fried, remove them from the pan.
3.Add oil to the pan and heat it. Add the minced green onion, ginger, and garlic to the pan, followed by a few grains of Sichuan peppercorns to infuse fragrance. Quickly stir-fry the Pak choi in the pan. Add 1 gram of salt, 1 gram of chicken powder, and 1 gram of pepper powder. Stir-fry on high heat to combine the flavors and coat the cabbage with the seasonings. Add the tofu slices and stir-fry briefly. Thicken the sauce by adding a little water starch and sesame oil. The hot water starch helps enhance the stickiness of the sauce and allows it to cling to the tofu, making it more flavorful. Once the sauce has thickened, remove from heat and transfer to a serving plate.Now, your delicious braised tofu with Chinese cabbage is ready to be served!
Tips:
1.Heating the pan before adding oil helps give a regular iron pan non-stick properties.
2.Sprinkling a little salt prevents the tofu from sticking to the pan and enhances its flavor.
3.Ensuring that there is no water on the tofu surface is essential to prevent it from sticking to the pan.
4.Mixing starch with a small amount of water creates a mixture known as water starch.
Every bite of braised tofu with Pak choi is a delight, offering not only gustatory satisfaction but also a focus on life and health. The refreshing taste of Pak choi complements the delicate texture of tofu, just as we seek a balanced and healthy lifestyle.