Stewed Tofu with Pickled Cabbage



500g tofu,50g pickled cabbage,1 piece red chili.


1 tsp sea salt, 1 tbsp first-extract soy sauce, 1tsp sugar, 1tbsp black bean soy sauce.


  1. Cut tofu into about 0.5cm thick slices; rinse and cut pickled cabbage and red chili into strips.
  2. Pan-fry tofu until both sides are crispy.
  3. Heat wok with oil; fry pickled cabbage and red chili until fragrant; add tofu, seasonings and some water, reduce to low heat to simmer until tofu is well-coated with sauce.
  4. Remove from heat; drizzle with sesame oil and ready to serve.


Tofu should be slow-cooked on low heat.


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