Crispy Tofu in Tomato Sauce

Crispy Tofu in Tomato Sauce

1. For tofu, I use Juan tofu. It stands to reason that I should use older tofu. It is not fragile when frying, but I don’t like the taste of old tofu​. In order to take out the tofu completely out of the box, first cut off 4 corners at the bottom of the box to allow air to enter the box​.

2. Turn back to the front, use a knife to cut the sealed film against the box wall, and separate the tofu from the box wall by the way​.​

3. Turn it over again, with the bottom of the tofu box facing up, and gently squeeze the four walls of the box to further separate the tofu from the walls​. Spending so much space on taking tofu is just for the tofu taken out to be square​.

4. After removing the box, cut a cut at intervals of about 1 cm in the horizontal direction, cut 2 cuts in the vertical direction, and divide 3 equally.

5. Coat each piece of tofu with potato starch and put it into a frying pan (non-stick pan). The amount of oil must be at least half the thickness of the tofu. The starch-coating step has not been taken, so I won’t put pictures here, just watch the video​.

6. Don't be greedy and put too much in the tofu cubes, it will stick to the sides, don't ask how I know...Fry on medium and small fire until golden on both sides​.​

7. Put the fried tofu on a plate​.

8. Leave a little oil in the pan, pour half a bottle of tomato sauce, add a little rock sugar according to your taste (you can also add a little salt or light soy sauce), add a little water and cook until thick​.

9. Pour it over the crispy tofu (the sauce is poured on before serving)​.​

10. The tofu is golden golden, the sauce is bright red, crisp on the outside and tender on the inside, sweet and sour.​​

Tips:

If you use old tofu, boil it in water before changing the knife to remove the beany flavor.