Japanese Tofu with Tomato Sauce
1.
Prepare the above materials.
2.
Because tofu is easy to shred when it is cut directly, steam it in the pot for 6-8 minutes first, so that it won’t be shattered when it’s taken out and it’s easy to cut.
3.
After the tofu is steamed, take it out and let it air. The tomatoes are crossed and boiled in the hot water for 3 minutes. Remove the skin on the surface, and then chop the tomatoes for later use.
4.
Cut from the middle of the tofu. The knife must be sharp. After cutting, pour out the tofu and cut into circles.
5.
Beat the eggs and dip the tofu into the egg liquid.
6.
Pour the cornstarch on a plate, dip the tofu in the egg liquid, and then dip the cornstarch.
7.
Pour oil in a non-stick pan. After the oil is hot, fry the tofu until golden on both sides, so that the fried tofu is very delicious and not simmering.
8.
Pour in crushed tomatoes, add appropriate amount of water, add salt, oyster sauce, chicken powder, and simmer for 8-10 minutes after the tomato sauce has thickened.
9.
Tomatoes bring sweetness and sourness and are very appetizing.
10.
The fragrant and smooth taste of tofu makes you unstoppable.
11.
A very good appetizing simple home-cooked dish.
