Ingredients and Tools
- white tofu
- scallion
- green chili pepper
- salt
- chicken bouillon
- flat pan
Measurements
- Amount of white tofu = servings * 0.8, round up.
- Amount of chili pepper = 1.5 pieces/three people.
- Amount of scallion = 2 stalks/three people.
- Salt amount = servings * 3g.
- Chicken bouillon amount = servings * 1.5g. Use the above conditions to calculate the planned ingredient ratios, adjust to taste.
Steps
- Rinse the tofu. Cut to about 5 mm thickness and place on a plate.
- Rinse the scallions, remove the roots, chop into scallion pieces, set aside.
- Rinse the chili pepper, cut open, remove seeds, cut into 1cm * 1cm pieces, set aside.
- Heat the pan, add servings * 9ml oil.
- After the oil is in the pan, spread it evenly over the bottom, place the tofu evenly, pan-fry on low heat until golden, then flip.
- When both sides are golden, remove to a plate and set aside.
- Add oil to cover the bottom of the pan, add the chili pepper and stir-fry over high heat, pressing with the spatula for 3 minutes.
- Add the tofu and stir-fry, add salt and chicken bouillon, stir-fry over medium heat for 1 minute, then add 10 ML water and reduce over high heat.
- Before removing from the pan, sprinkle the previously calculated scallion pieces, then plate.