Tofu is the most common bean products, also known as water tofu. It has the functions of Tonifying Qi, harmonizing spleen and stomach, eliminating fullness, dredging large intestine, clearing heat and dispersing blood. There are many dishes of bean curd. Today, change to a light one. Green vegetable bean curd can not only supplement calcium, but also clear the intestines and stomach

Ingredients

200g Pakchoi
200g tofu (North)
Appropriate amount of green onion
Moderate amount of ginger
1 teaspoon salt
1 teaspoon soy sauce

Directions

Step 1
Cut the cabbage into sections and the bean curd into thin slices. The bean curd should be neither old nor tender. It tastes tender and won't be fried

Step 2
Add twice as much oil to the pan as usual, and fry it with tofu

Step 3
Don't rush to move the tofu at the beginning of frying to avoid the tofu breaking.

Step 4
Fry until the tofu is yellowish on both sides, serve and cut into triangles

Step 5
Leave a little oil in the pan, add onion and ginger and stir until fragrant

Step 6
Then add soy sauce and stir fry out the red oil

Step 7
Add water, bring to a boil and add the fried tofu

Step 8
After the tofu has absorbed the soup, put in the cabbage

Step 9
Add cabbage, stir fry quickly, soup is very little, so as not to paste pot

Step 10
Stir fry until the pakchoi is soft. Sprinkle a little salt