How to make iron plate tofu at a roadside stall

Everyone should be familiar with iron plate tofu, especially some foodies, it is particularly delicious. After get off work, you don’t have to look for a snack street, you can just follow the smell. The street is full of various snacks, too numerous to mention. Fried bean buns, grilled tofu, grilled squid, grilled sausage, fried stinky tofu, etc. are all popular among people, especially children. My favorite is the iron plate tofu sold on the roadside. It is not only nutritious, but also tastes delicious and is deeply loved by people.

Roadside iron plate tofu method:

1. Iron plate tofu, a home-cooked dish, is nutritious, delicious and easy to prepare. It is a regular dish for home cooking and roadside snacks.

2. Raw materials

Main ingredients: Northern tofu

Accessories: pepper powder, chili powder, salt, pepper, onion

3. Method

① Rinse the northern tofu and cut into 1.5cm thick slices.

②Mix pepper powder, chili powder, salt and pepper evenly.

③ Heat the oil in a pan, add the tofu cubes one by one, and fry slowly over medium heat. Fry until the tofu skin is browned, then turn it over and continue frying.

④After the tofu is fried, sprinkle with mixed seasoning powder. Just spread the seasoning powder evenly on the surface of the tofu, not too much. Sprinkle chopped green onions and turn off the heat.

Nutritional value of tofu

1. The biological value of soybean protein is comparable to that of fish, and it is the best among plant proteins. Soy protein is a complete protein with a relatively good amino acid composition. It contains almost all the amino acids necessary for the human body.

2. The soybeans used to make tofu contain about 18% fat, most of which can be transferred to the tofu. Soybean oil contains a large proportion of linoleic acid and does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels, and brain.

3. Soybeans can be cooked and eaten directly, but the human body's digestion and absorption rate of their protein is only 65%, but when made into tofu, the digestion rate can be increased to 92%~95%.

Edible benefits of tofu

1. Anti-thrombotic: The saponins contained in soybeans can remove free radicals in the body, have significant anti-cancer activity, inhibit the growth of tumor cells, inhibit platelet aggregation, and have anti-thrombotic effects.

2. Milk substitute : The nutritional value of tofu is similar to that of milk. For people who cannot drink milk due to lactose intolerance, or who do not eat meat and poultry in order to control chronic diseases, tofu is the best substitute.

3. The "guardian angel" of menopause: effectively prevent the occurrence of osteoporosis, breast cancer and prostate.

4. Prevent cardiovascular diseases: Tofu is good for the brain and can also inhibit the intake of cholesterol. Soy protein significantly reduces plasma cholesterol, triglycerides and low-density lipoprotein, which can not only prevent colon cancer, but also help prevent cardiovascular and cerebrovascular diseases.

5. Reduce the risk of breast cancer: The soybeans used to make tofu contain soy isoflavones, which can adjust the breast's response to estrogen. The isoflavone concentration in Japanese women's urine is 100 to 1,000 times that of American and Dutch women. This is related to the Japanese people's frequent consumption of soybeans, which is also one of the reasons why Japan has a lower incidence of breast cancer than European and American countries. In addition, it can also effectively prevent the occurrence of leukemia, colon cancer, lung cancer, gastric cancer, etc.

6. Beneficial to the growth and development of the brain