1. Rinse dried fungus soaked with tomatoes and set aside. Japanese tofu slices are covered with starch
2. Heat oil and put in starchy tofu slices and fry until golden on both sides
3. Oil control fishing out
4. Just eight mature
5. Fry them all and put them in the container for later use, and cut the tomatoes into cubes at the same time
6. In a separate pot, heat a small amount of oil and stir-fry the tomato fungus for a minute and pour in the fried Japanese tofu. Add an appropriate amount of salt seasoning and stir well out of the pot.
Tips:1. It is good to put a little oil when cooking, because the tofu is fried and it has a lot of oil.
2. According to personal taste, you can put some chopped green onion and coriander before serving.
3. Try to lighten the tofu when it is stir-fried, because the tofu is easy to break.
