Chewy and delicious "Koya-dofu stir-fried with chili" recipe!
Koya-dofu that has been fluffy with hot water is crispy and fried in a chili flavor. White rice and beer go on.
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Material
( For 2 people )
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Koya-tofu |
2 pieces |
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Leek |
1/2 |
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Ginger |
A piece |
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Starch |
Appropriate amount |
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ketchup |
2 tablespoons |
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Liquor |
1 tablespoon |
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water |
1 tablespoon |
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Grated garlic (tube is OK) |
1 tsp |
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Doubanjiang |
1/2 teaspoon |
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Chicken glass soup base |
1 tsp |
Introducing the recipe for "Koya-dofu stir-fried with chili"! It's a recipe that can be made with simple ingredients, so if you want to make a slightly healthy table, please try it. The taste and taste are more than you can imagine!
Stir-fried Koya tofu with chili
● Materials
Click here for what to prepare.
2 Koya tofu 1/2 green onion 1 ginger potato starch 2 tablespoons ketchup
1 tablespoon liquor
1 tbsp water
Grated garlic (tube is OK) 1 teaspoon
1/2 teaspoon doubanjiang
1 teaspoon of chicken glass soup
● How to make
Rehydrate Koya tofu with hot water and drain. Slice it in half and cut it into pieces that are easier to eat.
Finely chop the green onions and ginger.
Combine ketchup, garlic, doubanjiang, and chicken glass soup.
Sprinkle Koya-dofu with potato starch and bake in a frying pan heated with oil (not included in the amount) until both sides are crispy.
Take out Koya tofu, add green onions and ginger and fry.
Put back the seasoning and Koya tofu. Mix the whole thing and you're done!
● What is the taste of Koya tofu chili?
Koya-dofu with a thick chili-style sauce has a chewy texture when you bite it. It goes well with crispy ginger and green onions, and the sweetness of tofu that spreads gently in the mouth is wrapped in the spicy spiciness of chili sauce, giving it a punchy taste. Deliciousness that makes you addicted!
It goes really well with cold beer, and it can be used as a side dish for family dining or lunch boxes with a modest spiciness (Doubanjiang). Personally, it is a dish that seems to be heavy rotation with drinking alone.