# 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=x0YacOrSPsE
Recap page: https://rapidrecap.app/video/x0YacOrSPsE
Generated: 2026-03-11T01:34:07.259+00:00

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## Quick Overview

The video provides a tutorial for making savory, flavorful tofu cubes by first blanching them in salted water, coating them in flour and starch, deep-frying them until golden brown and crispy, and finally simmering them in a sauce made with mushrooms, ginger, garlic, chili, soy sauce, and oyster sauce.

**Key Points:**
- Tofu cubes are prepared by first blanching them in boiling water with salt for two minutes to improve flavor and texture, making them tender.
- The blanched tofu is coated with a mixture of flour and starch, ensuring every piece is evenly covered before frying.
- The coated tofu is deep-fried over medium-high heat until all pieces float and the exterior becomes golden brown and crispy.
- A savory sauce base is created by sautéing minced ginger, garlic, and chili rings in a little oil until fragrant.
- Pre-blanched Shimeji mushrooms are added to the aromatics and stir-fried for about two minutes.
- The sauce ingredients (soy sauce, oyster sauce, salt, sugar, and water) are mixed separately and then poured into the pan with the mushrooms.
- The fried tofu is added back to the sauce, simmered for two minutes, thickened with a cornstarch slurry, and garnished with chopped scallions for the final dish.

![Screenshot at 00:14: The tofu is shown being precisely cut into uniform small cubes on a wooden cutting board, preparing the main ingredient for the blanching step.](https://ss.rapidrecap.app/screens/x0YacOrSPsE/00-00-14.jpg)

**Context:** This video is a step-by-step cooking tutorial demonstrating how to prepare a flavorful, savory dish featuring deep-fried tofu cubes cooked in a rich sauce with mushrooms and aromatics. The host, Xiaoli, emphasizes preliminary steps like blanching the tofu and coating it in dry powder to ensure a desirable final texture—crispy outside and tender inside—which makes the dish highly palatable and suitable for serving with rice.

## Detailed Analysis

The tutorial begins with preparing the tofu by cutting two blocks into uniform small cubes (00:03-00:16). The cubes are then blanched in boiling water with a spoonful of salt for two minutes, which the host claims improves flavor absorption and texture, making the tofu tender (00:24-00:34). After blanching, the tofu is drained and coated thoroughly with a mixture of flour and starch (01:33-01:49). These coated pieces are then deep-fried in oil heated to seven-tenths hot (02:07-02:20) over medium-high heat until they float and turn golden brown and crispy (02:20-02:29). While the tofu fries, a sauce is prepared by mixing two spoons of light soy sauce, one spoon of oyster sauce, a spoonful of salt, a spoonful of sugar, and water, then stirring until combined (01:18-01:33). Concurrently, aromatics—minced ginger, garlic, and sliced chili peppers—are sautéed in a little oil over low heat until fragrant (02:41-02:47). Next, a bowl of clean Shimeji mushrooms is added to the aromatics and stir-fried for about two minutes (02:49-02:56). The prepared sauce is poured in, followed by the crispy tofu cubes (02:58-03:03). The mixture is simmered over medium heat for two minutes to allow the tofu to absorb the flavor (03:06-03:10). Finally, a bowl of cornstarch mixed with water is added to thicken the sauce until it becomes viscous (03:11-03:17), and the dish is garnished with chopped scallions, resulting in a fragrant, savory dish with a slightly spicy kick and tender interior (03:27-03:47).

### Tofu Preparation

- Cut tofu into cubes
- Blanch in salted boiling water for 2 minutes to tenderize
- Coat evenly with flour and starch mixture

### Frying Process

- Heat oil to seven-tenths hot (chopsticks should bubble rapidly)
- Deep-fry coated tofu over medium-high heat until golden and floating
- Fry for about two minutes, stirring occasionally to prevent sticking

### Sauce and Assembly

- Sauté minced ginger, garlic, and chili over low heat
- Add pre-blanched Shimeji mushrooms and stir-fry for 2 minutes
- Mix soy sauce, oyster sauce, salt, sugar, and water for the sauce, then pour into the pan

### Finishing the Dish

- Add fried tofu to the sauce mixture and simmer for 2 minutes
- Thicken the sauce with a cornstarch slurry until glossy and sticky
- Garnish with chopped scallions before serving

![Screenshot at 00:00: Two large blocks of raw tofu placed on a blue and white patterned plate, ready for preparation.](https://ss.rapidrecap.app/screens/x0YacOrSPsE/00-00-00.jpg)
![Screenshot at 00:24: Tofu cubes being dropped into vigorously boiling water containing salt.](https://ss.rapidrecap.app/screens/x0YacOrSPsE/00-00-24.jpg)
![Screenshot at 01:34: Adding one tablespoon of flour and one tablespoon of starch to a bowl to coat the tofu.](https://ss.rapidrecap.app/screens/x0YacOrSPsE/00-01-34.jpg)
![Screenshot at 02:24: The coated tofu cubes deep-frying in hot oil, turning a deep golden color and becoming puffy.](https://ss.rapidrecap.app/screens/x0YacOrSPsE/00-02-24.jpg)