table of contents
- Tantan Yudofu
- Pot-au-feu style yudofu
- Range steamed tofu
- Tori Tofu Yudofu
- Soy milk hot tofu meat miso
In winter, hot yudofu that warms the cold body should often come up on the table. Speaking of yudofu, it is common to taste it with soy sauce or ponzu sauce with condiments, but there are many other ways to enjoy it. So this time, I will introduce the recipe for arranging Yudofu. If you get tired of the usual taste, please try it.
[Materials for 2 people]
Silken tofu … 1 clove, minced pork … 200g, green onions … 1/2, bok choy … 1 strain, chopped garlic … 1 piece
Soup (white sesame seeds … 2 tablespoons, soy sauce, sugar, tori glass soup base … 1 tablespoon each, doubanjiang … 2 teaspoons, water … 2 and 1/2 cup), salad oil, chili oil
[How to make]
1. Slice the green onions diagonally. Cut off the roots of bok choy and peel off one by one.
2. Heat 1/2 tablespoon of oil in a frying pan, add minced meat, and fry while loosening with a wooden spatula. When it becomes polo, add garlic and fry, and when the aroma comes out, add the ingredients of the soup and let it boil for a while, and remove the lye.
3. Put the tofu in a clay pot without cutting it, add 2 and heat it. When it is boiled again, add bok choy, add green onions when the tofu is warm, and sprinkle with chili oil.
(461kcal for 1 person, 3.3g salt)
Yudofu boiled in a spicy soup made with white sesame seeds is excellent! Do not cut the tofu, put it in a pan, and break it up little by little. Recommended for single-person hot pot.