Sweet and Sour Two-Color Tofu
Sliced tofu and pig blood are briefly cooked, seasoned with a sweet and sour sauce and thickened, then garnished with chopped yellow chives and chili.
Ingredients
Tofu (sliced, blanched to remove beany odor)
1
Pork blood (sliced, boiled 3 minutes to remove gamey odor)
1
Yellow chives (chopped into pieces)
100g
Chili (chopped into pieces)
1
Water
2 cup
Salt
1 tsp
Sugar
2 tsp
White vinegar
3 tbsp
Tapioca starch (mixed with water to form a slurry for thickening)
1 tbsp
Instructions
1
Step 1
Slice the tofu, blanch in boiling water briefly (to remove beany odor), then remove from the water.
2
Step 2
Slice the pork blood, boil in rolling water for 3 minutes (to remove gamey odor), then drain.
3
Step 3
Chop the yellow chives and chili into small pieces.
4
Step 4
Bring the water in the pot to a boil, add ingredients 1 and 2 and cook for 5 minutes, season with salt, sugar, and white vinegar, then thicken with the tapioca starch slurry, sprinkle with ingredient 3, and serve on a plate.
