Zhou Zuoren mentioned in his food essay collection "Eating Meat" that a famous dish of Shaoxing is called garlic fried tofu. The specific method is to fry the tofu until golden and then add green garlic. This version of mine is a Sichuan-flavored dish because of the addition of bean paste. The garlic and tofu are especially delicious. Try it quickly.
Slice the tofu and fry until golden.
After the bombing, take the pot and set aside. Heat the oil and fry the fragrant bean paste and ginger garlic, the fried tofu, a small amount of water, just no tofu.
Add a small amount of old extraction color, the bean paste is more salty, you can consider not adding soy sauce or a small amount. Burn until the water is a little left, add garlic to continue to burn for 2 minutes, add starch to the pot.
This dish must use old tofu, tender tofu is not suitable for frying and burning, easy to disperse.