Spicy tofu with a 5-minute appetizer for meals

1. Materials ready: One piece of tough tofu and one handful of scallions; The classification of tofu in the north is relatively fine, with about 10 different types. The texture and taste of tough tofu are similar to those of tofu in the south; If the leaves of scallions are longer, use 2 roots.

2. Cut tofu into small pieces measuring 2cm square.

3. Cut chopped scallions, flatten and chop garlic, take a tablespoon each of Pixian Douban Spicy Sauce and Red Chopped Pepper.

4. Heat the wok over medium heat, pour in a little vegetable oil, do not wait for the oil to heat up, directly pour garlic, chili sauce, and chopped peppers into the wok, then stir fry over low heat to produce red oil; A good non stick pot can reduce oil without sticking to ingredients. The Jiuyang Taoyao stir fry pot I used is lightweight and evenly heated, with light oil and less smoke.

5. Gently pour the tofu into the pot, pour half a cup of water, and gently push the tofu with a shovel to fully immerse it in the soup. Heat over medium heat until small bubbles appear.

6. Spicy sauce and chopped peppers have a strong salty taste and red oil, so there is no need to add salt and soy sauce. Pour chopped scallions into the pot and gently stir a few times to remove from the pot.

7. Spicy tofu for appetizers, nutritious and low-fat, with a super simple recipe!