Frozen tofu in sauce (including ultra-simple homemade frozen tofu method)

I once bought groceries online, and the gift was a box of tofu...... At that time, I didn't think of what to go with, and it would be bad if I put it in refrigeration, so I threw it in the refrigerator and then one day every time there was no food, I turned over the refrigerator, so I quickly took it out and wiped it out

Ingredients

Oldtofu abox

sweetnoodlesauce halfaspoon

beanpaste three-quarterspoon

sugar 1 teaspoon

ricewine,balsamicvinegar eachaspoon

sunfloweroil appropriateamount

choppedgreenonion ahandful

salt(forblanching) halfateaspoon

Cooking Instructions

A box of tofu, preferably old tofu.
Throw it directly into the freezer, and freeze tightly. (At least one day of freezing)
Then take it out and thaw it, and you can see that the tofu has many small holes like a sponge after thawing.
Cut the frozen tofu into small pieces.
Add half a teaspoon of salt to cold water, add tofu and cook until the water boils, then cook for another 2-3 minutes.
Then take out the frozen tofu and rinse it, gently squeezing off the water.

Be careful when squeezing water, be gentle! Don't squeeze the frozen tofu!
Prepare the bean paste and sweet noodle sauce, as well as chopped green onions.
Add some oil to the pot, add half a spoon of sweet noodle sauce + three-quarters of a spoon of bean paste, turn on low heat and stir well.
Sprinkle a handful of white green onions and continue to fry a few times.
Add the frozen tofu and stir-fry lightly so that each piece of tofu is coated in sauce. Then turn on medium heat, add a spoon of rice wine, a spoon of balsamic vinegar, a teaspoon of sugar, and stir well.
Add half a bowl of hot water, reduce the heat and let the frozen tofu simmer for 15 minutes.
Finally, taste the taste, and when it is almost done, collect the juice and sprinkle with chopped green onions.
Put the dish out of the pan!
The method of soy sauce roasting removes the smell of beans and retains the flavor of beans, and each piece of tofu absorbs the soup, which is an artifact for rice!