Tofu is cut into pieces for later use. It is better to use tender tofu. Personally, I feel that the taste of old tofu will be reduced. This is the amount of two pieces of tofu. Everyone will use it according to their own needs.

Garlic sprouts are cut into sections for later use. I also don't know if you are also talking about garlic sprouts or garlic leaves. Anyway, they are the appearance of garlic cloves after germination and growth.

Hot oil in a hot pan puts the tofu cubes in and sprinkles them with salt. Don't touch the tofu after it is put in. Fry the tofu carefully for about one minute. This is a bit of a test of skill, because the important step of this tofu is that it doesn't need to be fried for too long before the golden side is fried. Therefore, if the skill is not good, the tofu may be a little broken.

This is what tofu looks like when it is turned over. It is also fried for about a minute.

Put raw soy sauce and clear water that has just passed through tofu, and then put the root of garlic sprouts on top and cook together for about five or six minutes. You can also see the decision time of the soup. You don't need to turn it all the time here. You can turn it about three minutes. However, it also depends on the pan. If it is not non-stick, you may need to turn it once at the beginning of more than one minute, for fear of the bottom.

When the soup is about the same, put garlic leaves in it, then put some chili powder, and if there is no chili powder, put some green and red peppers. However, I think chili powder is the most tasty, and the soup should not be too dry. The soul soup of this dish is really delicious to eat with rice. After putting garlic leaves and chili powder in it, turn it a few times and you can get out of the pot.

You can eat it ｡