# 自从学会豆腐这样做，孩子天天吵着要吃，比吃肉还香，营养解馋！

Source: https://www.youtube.com/watch?v=6zqvanO2a8E
Recap page: https://rapidrecap.app/video/6zqvanO2a8E
Generated: 2026-01-14T18:06:19.967+00:00

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## Quick Overview

The video demonstrates how to make a flavorful and tender braised tofu dish by first cutting the tofu into cubes, blanching it with salt, coating it in flour/starch, deep-frying until golden brown and crispy, and finally braising it with mushrooms and a savory sauce made from soy sauce, oyster sauce, ginger, garlic, and chili.

**Key Points:**
- Tofu is cut into cubes after being halved and sliced thinly, then coated in a mixture of flour and starch to prepare for frying.
- The coated tofu is deep-fried over medium-high heat until all pieces are golden brown and the surface is crispy (02:25).
- A seasoning sauce is prepared separately using soy sauce, oyster sauce, salt, sugar, and water, mixed thoroughly (1:28).
- Separately, enoki mushrooms are blanched in boiling water with salt for two minutes (0:27).
- Aromatics (ginger, garlic, and chopped red chilies) are stir-fried in a little oil until fragrant (2:46).
- The blanched mushrooms are added and stir-fried for two minutes before the prepared sauce is poured in (2:55).
- The deep-fried tofu cubes are added last and simmered in the sauce over medium heat for two minutes until the sauce thickens, resulting in a dish that is crispy outside and tender inside (3:16).

![Screenshot at 02:20: The deep-fried tofu cubes are shown aggressively bubbling in hot oil, having achieved a uniform golden-brown color, indicating they are ready to be removed and drained to achieve the desired crispy exterior.](https://ss.rapidrecap.app/screens/6zqvanO2a8E/00-02-20.jpg)

**Context:** This cooking tutorial, presented by '小颖美食' (Xiao Ying Gourmet), details a specific method for preparing tofu to achieve a desirable texture—crispy on the outside yet soft on the inside—by combining blanching, coating, deep-frying, and braising techniques. The recipe incorporates ingredients like mushrooms, ginger, garlic, and chili to create a rich, savory flavor profile.

## Detailed Analysis

The tutorial begins with preparing the main ingredient, tofu, which is first cut into slices after being halved, and then into uniform small cubes (0:03-0:18). Before cooking, the tofu cubes are blanched in boiling water with salt for two minutes to make them more flavorful and tender (0:25-0:34). Next, the blanched tofu is coated thoroughly with a dry mixture of flour and starch (1:33-1:50). The coated tofu is then deep-fried in oil heated to about 70% hot (oil sizzles rapidly when a chopstick is dipped in) over medium-high heat until all pieces turn golden yellow and crispy on the surface (2:08-2:27). While the tofu is frying, the sauce ingredients are prepared: two spoonfuls of light soy sauce, one spoonful of oyster sauce, a pinch of salt, a spoonful of sugar, and added water, all mixed well (1:18-1:33). Concurrently, a bowl of clean enoki mushrooms is blanched for two minutes in salted boiling water (0:41-0:50). Aromatics—minced ginger, minced garlic, and sliced red chilies—are stir-fried in a small amount of oil over low heat until fragrant (2:42-2:47). The blanched mushrooms are added and sautéed for about two minutes (2:53). Then, the pre-mixed sauce is poured in, followed by the crispy fried tofu cubes (2:58-3:04). The entire mixture is simmered over medium heat for two minutes to allow the tofu to absorb the flavor. Finally, a slurry of water and starch is added, and the mixture is rapidly stirred until the sauce thickens and coats the tofu (3:12-3:18). The dish is finished with a sprinkle of chopped scallions for aroma, resulting in a final dish that is crispy on the outside, tender inside, savory, and slightly spicy.

### Tofu Preparation

- Cut tofu into cubes after preliminary slicing and blanching in salted water for 2 minutes to enhance texture and flavor
- Coat cubes thoroughly with a mixture of flour and starch (1:33-1:50)

### Frying Process

- Deep-fry coated tofu in oil heated to about 70% hot until golden brown and crispy on all sides (2:08-2:27)
- Remove and drain excess oil.

### Sauce and Aromatics

- Prepare sauce with soy sauce (2 spoons), oyster sauce (1 spoon), salt, sugar, and water (1:18-1:33)
- Blanch enoki mushrooms separately for 2 minutes (0:41)
- Sauté minced ginger, garlic, and red chilies until fragrant over low heat (2:42).

### Combining Ingredients

- Add blanched mushrooms to the aromatics and stir-fry for 2 minutes (2:53)
- Pour in the prepared sauce, then add the fried tofu cubes (2:58).

### Finishing the Dish

- Simmer over medium heat for 2 minutes to allow flavors to meld (3:06)
- Thicken the sauce by stirring in a water-starch slurry until viscous (3:12)
- Garnish with chopped scallions and serve.

![Screenshot at 00:03: The initial setup showing two blocks of firm tofu on a blue and white patterned plate, ready for initial cutting.](https://ss.rapidrecap.app/screens/6zqvanO2a8E/00-00-03.jpg)
![Screenshot at 00:24: Tofu cubes are dropped into boiling water that has been seasoned with a spoonful of salt, beginning the blanching process.](https://ss.rapidrecap.app/screens/6zqvanO2a8E/00-00-24.jpg)
![Screenshot at 01:34: Flour and starch are measured into a separate bowl, preparing the dry coating mixture for the tofu.](https://ss.rapidrecap.app/screens/6zqvanO2a8E/00-01-34.jpg)
![Screenshot at 02:15: The flour-coated tofu is deep-frying vigorously in hot oil, showing the rapid expansion and browning of the exterior.](https://ss.rapidrecap.app/screens/6zqvanO2a8E/00-02-15.jpg)
![Screenshot at 03:24: The final dish is presented on the patterned blue and white bowl, showing the tofu cubes coated richly in a thick, savory brown sauce alongside mushrooms and red chili slices.](https://ss.rapidrecap.app/screens/6zqvanO2a8E/00-03-24.jpg)