Q: Why is boiling tofu in salt water important? A: Boiling tofu in salt water helps to firm up its texture and enhance its flavor.
Chicken Sauce Tofu
Notes
Ingredients:
- Marinated tofu (brined tofu), 2 pieces (700g)
- Tai Tai Le Chicken Sauce, 50g
- Tai Tai Le Cooking Wine, 20g
- Water, 400g
- Thread peppers or small spicy peppers, to taste
- Sesame oil, to taste
- Cornstarch slurry: Cornstarch, 5g; Chicken bouillon powder, 2g; Water, 15g
- Cut the marinated tofu into cubes.
- Bring water to a boil in a pot and add salt, then cook the tofu.
- Once the tofu has cooked briefly, transfer it to cold water to cool.
- Drain the tofu and set aside in a bowl.
- Cut the thread peppers or small spicy peppers into small pieces.
- In a pot, combine water with Tai Tai Le Chicken Sauce and cooking wine, and bring to a boil.
- Add the tofu and cook for a while.
- Add the cut peppers to the pot.
- Stir in the cornstarch slurry and continue to cook for a bit longer.
- Finish by adding sesame oil, then serve the tofu with its delicious sauce.
- Rich in protein from tofu.
- Contains spices that may offer anti-inflammatory benefits.
- Moderate in calories, varying based on portion size and additional ingredients.
