Quinoa Pepper Tofu Exclusive

Main ingredients needed: silken tofu, tricolor quinoa, bell peppers, canola oil, red chili oil, Sichuan pepper oil, organic soy sauce (I didn't have it, so I used matsutake fresh soy sauce as a substitute).

Rinse the quinoa clean and soak it in cold water for half an hour.

Soak until it sprouts.

Once the water boils, start timing and cook for 20 minutes.

Cook until it reaches this state.

No need to rinse with cold water, just drain the water.

Cut the middle of the lactone tofu to separate it into upper and lower pieces, then cut into small pieces.

Boil water, add salt, and blanch for 2 minutes.

Drain the water.

Heat fresh matsutake mushroom soy sauce in the pot.

Add the tofu, coat it evenly with the sauce, pour in the thin starch slurry, shake to let the tofu be evenly coated with the sauce, and pour onto a plate.

In another pan, add canola oil, chili oil, and Sichuan pepper oil, then add the lantern peppers and heat over low heat until fragrant.

Lay it on tofu, sprinkle some cooked quinoa, and finally garnish with pea shoots.

Finished.