Prepare ingredients: tofu, peanuts, onions, oil, soy sauce and balsamic vinegar.
Stir-fry peanuts and crush them.
Tofu in the market is cut into the same size, so it doesn't look as delicious as that in restaurants. Tofu is steamed in cold water. Steaming tofu will produce a lot of water and pour it into another bowl.
Chop the onion before the tofu is cooked.
Heat the oil, pour in the water of soy sauce, balsamic vinegar and steamed tofu, and immediately turn off the heat.
Family portrait of ingredients.
When eating, pour peanuts and chopped green onion on the tofu and then pour the juice.
Source of steamed tofu:
Steamed tofu is an ancient traditional food in China. In some ancient books, such as Compendium of Materia Medica by Li Shizhen in Ming Dynasty, Caomuzi by Ye, Wuyuan by Luo Qi, etc., the method of recording steamed tofu began with Liu An, the king of Huainan in Han Dynasty.
China people were the first to eat steamed tofu, which made great contributions to the world in the history of human diet.
Precautions for steaming tofu:
It takes a lot of effort to stir-fry peanuts. Don't fry them in oil! Heat the pan, add peanuts and stir fry slowly.
Light soy sauce balsamic vinegar is adjusted according to personal taste. I only added a little balsamic vinegar, which was a bit tasteless. Too sour will spoil the taste. You can add more soy sauce, which is salty enough and does not need salt.