Crispy Tofu with Tomato Sauce

Name: Crispy Tofu with Tomato Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Yuzi Tofu; 20g Miscellaneous vegetables; Some Blending oil; Some corn starch; 2 tablespoons ketchup; 1/2 a spoon Cooking Wine; 1 tablespoon White vinegar; 1/2 a spoon granulated sugar; a little salt; 1/2 a spoon Oyster sauce; 2 pcs Garlic cloves; A few drops sesame oil

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

My daughter likes to eat jade tofu, so I often buy it. I used to make it every three to five. It's just that now she has gone to study abroad, and we have done less. However, as long as the daughter comes home on holiday, she will still ask to eat jade tofu. The most common dish in my house is tofu with tomato sauce. First cut it into small pieces, coat it with dry starch, and put it in a frying pan. The skin of the tofu is fried and crispy, and then it is coated with sweet and sour tomato sauce. It is really delicious. Moreover, this dish is very cheap. If the family uses less 2 jade tofu, each is 1.5 yuan, 2 jade tofu is 3 yuan, and the ingredients and seasonings are less than 5 yuan. The red and bright color of this dish is really attractive, and it is also good to entertain guests!

Crispy Tofu with Tomato Sauce

1. Yuzi tofu must be cut in the middle with the packaging bag, and then squeeze it out

2. Cut into small pieces

3. Coated with cornstarch

4. Boil the oil pan to 70% hot, add the jade tofu

5. Fry until golden brown to remove the oil

6. Boil the prepared mixed vegetables in advance, chop minced garlic, add tomato sauce, oyster sauce, sugar, salt, white vinegar, cooking wine and appropriate amount of water to a small bowl and mix well into a bowl of juice

7. Leave the bottom oil in the pot and sauté the minced garlic

8. Pour the juice into a bowl and boil

9. Add the fried yuzi tofu and coat it with the sauce

10. Sprinkle with vegetable grains and drizzle with sesame oil

11. Ready to cook

Tips:
Finally, pour the fried tofu into the sauce for a long time, otherwise the skin of the tofu will be soft and not crispy. When frying the tofu, re-fry it to make the outside more crispy