Lao Gan Ma Braised Tofu

1. Cut the tofu into slices, about 1 centimeter thick;

2. Put it in a pan and fry repeatedly until golden brown on both sides;

3. After frying the tofu, do not wash the pot. Simply add water and 1 tablespoon of salt, bring to a boil, blanch the asparagus until fully cooked, then remove and strain the water;

4. Start the wok again, add 2 tablespoons of oil, 2 tablespoons of Lao Gan Ma Dou Chi Sauce, 1 tablespoon of Sichuan Pepper Powder, and 1/2 tablespoon of Douban Sauce. Turn on low heat to make the sauce excellent and flavorful;

5. Add garlic slices and stir until fragrant over high heat;

6. Pour in the tofu chunks, stir fry with a shovel, add 2-4 tablespoons of water, 1/2 teaspoon of sugar, 2 teaspoons of light soy sauce, and 1 teaspoon of cooking wine. Simmer over medium low heat for a while to allow the tofu to absorb the flavor. Serve on a plate and garnish with asparagus and carrots.