Crispy Japanese Tofu with Egg Crust

Name: Crispy Japanese Tofu with Egg Crust
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Japanese tofu; Some Sugar; Some ketchup; Some White vinegar; Some starch

by Xiong Jiamei Chef

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

The sour, sweet, crunchy taste is good. Let's make one, crispy Japanese tofu! I think of the advert for wahhaha fruit milk. "

Ingredients

Crispy Japanese Tofu with Egg Crust

1. Prepare Japanese tofu and a plate of starch.

2. Cut a mouth flat at the sharp mouth, pour it out gently, and cut a wide section,

3. Coat the cut pieces with starch.

4. Fry an egg crust and place it on the bottom of the plate as a serving plate. Forgot to take a picture, hehe.

5. Put a little more oil in the oil pan. After the oil is hot, put starchy tofu in the pan. At this time, prepare tomato sauce, sugar, white vinegar or rice vinegar.

6. Don't forget to turn it over when frying, wait until both sides are hard, then remove the oil control.

7. Save some bottom oil, or drain the oil again. Heat the oil with ketchup, sugar, and vinegar. Just medium heat, put a little water starch, sticky, out of the pot.