Clay Pot Rice Tofu

Clay Pot Rice Tofu

　　Main ingredient: 200g rice tofu

　　　　Side ingredients: 10g fried peanuts, 10g fried soybeans, 10g chopped Houttuynia cordata, 30g cooked rapeseed oil, 1g salt, 10g Langdai sauce, 10g chili oil, 5g chopped scallions, 10g soy sauce, 3g vinegar, 1g MSG (the above ingredients are for one serving)

　　　　Preparation: Cut the rice tofu into 3.5 × 3.5 cm cubes. Place a small clay pot (20 cm in diameter) on the stove, add cooking oil and heat. Stir-fry the sauce until fragrant, then add water. Put in the cut rice tofu, followed by soy sauce, MSG, and vinegar, and bring to a boil. Add the fried peanuts, fried soybeans, chili oil, chopped Houttuynia cordata, and scallions. Serve.

　　　　Flavor profile: sour and spicy

　　　　Features: savory broth with rich sauce aroma