Beijing-Style Tofu With Shallots And Fish Roe Recipe

Cooking Directions

• STEP 1.Cut the tofu into small cubes and pat dry with a paper towel.
• STEP 2.Heat oil in a pan and pan-fry the tofu until golden and crispy.
• STEP 3.In another pan, heat oil and sauté the shallots until fragrant.
• STEP 4.Add the fish roe to the pan and stir-fry for a few minutes.
• STEP 5.Add the pan-fried tofu to the pan and stir-fry until well combined.
• STEP 6.Season with soy sauce, salt, and pepper to taste.
• STEP 7.Garnish with chopped green onions and serve hot.

Cooking Tips

• Make sure to pat dry the tofu before frying to remove excess moisture.
• Use a non-stick pan for pan-frying the tofu to prevent sticking.
• Be gentle when stirring the tofu to avoid breaking it into small pieces.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave until heated through.
• Serve the Beijing-Style Tofu with Shallots and Fish Roe as a side dish or as a main course with steamed rice.