Curry tofu(ka li feng wei dou fu )

Curry tofu

Introduction:

"We often make curry chicken, coffee beef and so on. In fact, curry tofu is also very delicious, especially with rice."

Production steps:

Step 1: cut tofu into triangular pieces, boil water in a pot, add 1 teaspoon salt, gently put in tofu pieces, boil for a while, then remove and filter water.

Step 2: cool the tofu, absorb the water around it, and then coat it with dry corn flour.

Step 3: deep fry the bean curd into a light yellow oil pan, form a slightly hard shell on the outside, and pick it up for use.

Step 4: bring to a boil, add proper amount of oil, a little onion shreds, saute until fragrant, add coffee powder or pieces, disperse with a spoon, then add 3 tbsp coconut milk, half a bowl of water, add raw soy sauce, salt, sugar and cooking wine until the taste is right, and bring to a boil (or add 1 tsp instant coffee).

Step 5: add onion and fried bean curd, turn over a little, cover the pot for 5 minutes, add 1 tsp starch (2 tbsp), mix well, cook until the juice is thick, then serve.

Materials required:

North tofu: about 2 yuan

Onion: 1

Curry: about 10-20g

Coconut milk: 3 tbsp

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Cooking wine: 1 tbsp

Corn starch: 1 tsp

Note: first, bean curd wrapped in powder fried and then stewed, special flavor, with onion, full flavor. 2、 Coconut milk is canned and can't be used up at one time. In order to keep it for a long time, use a small bowl or container to freeze it. When using, thaw a small bowl, use a bowl once, and use several times.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Ka Li Feng Wei Dou Fu