Tofu is one of the most common ingredients in our daily life and often appears on the table of ordinary people. Today we are talking about a kind of "tofu", but this "tofu" is not tofu, which is qualitatively different from the tofu we usually eat. This kind of "tofu" is called konjac tofu, which is not made of soybeans, but made of natural plant konjac. Konjac tofu not only tastes delicious, but also tastes smooth, similar to bean jelly. Rich in soluble dietary fiber, it has the functions of promoting gastrointestinal peristalsis, relaxing bowels and promoting digestion and absorption. This is a nutritious and healthy food. Konjac tofu contains few calories and can increase satiety. It has a good slimming effect and is known as a "natural slimming drug". If you are losing weight, you can try konjac tofu.
Konjac tofu is much simpler than ordinary tofu, and the frying process does not need too much seasoning. It only takes a few minutes to cook very delicious food. Today, we stir-fry konjac tofu with sour beans. Konjac tofu tastes tender and sour, and it is especially delicious. If you also like konjac tofu, let's try it together.
Ingredients preparation: konjac tofu, sour beans, garlic sprouts, garlic, pickled peppers, chopped pepper sauce, soy sauce, salt and cooking oil.
Specific steps:
1, prepare a large piece of konjac tofu, then cut it into cubes of about 1.5cm and put it on a plate for later use; Cut sour beans into small pieces, garlic seedlings into small pieces, garlic into small pieces, and pickled peppers into small circles for later use;
2. Take out the pot, pour a proper amount of water into the pot, add a proper amount of salt after the water boils, then pour the chopped konjac tofu and blanch it for 2 minutes, then take out the konjac tofu and drain it for later use;
3. Take the pan again, pour an appropriate amount of cooking oil into the pan, add chopped pepper sauce when the oil is hot, turn on a small fire and stir-fry continuously to give a fragrance, then add chopped pepper, garlic and sour beans, and stir-fry again to give a fragrance;
4. Pour in the cooked konjac tofu, stir fry evenly, then start seasoning, add appropriate amount of salt and soy sauce, stir fry evenly, then simmer for 3 minutes on low heat, then add the chopped garlic sprouts, stir fry for a while, add a small amount of water starch to thicken, stir fry a few times, and turn off the heat and take out the pot. Put it on the plate, and this homemade bean curd with sour beans and konjac is ready.
Tips:
1. After scalding, the konjac tofu can remove the peculiar smell of konjac, which makes it more elastic and tastes better.
2. Konjac tofu itself has a large water content, so it will be more delicious without adding water when cooking.