Lao Tofu with Tomato Sauce and Egg

Name: Lao Tofu with Tomato Sauce and Egg
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Approximately 900g tofu; 2 pcs egg; 1 cup Homemade tomato sauce; 1/2 teaspoon salt; 1 tbsp Sugar; 1/2 teaspoon pepper; 1 tbsp corn starch

by rosejyy2000

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I call it "Lao Tofu". I put the tofu in the freezer and let it freeze into hard pieces before thawing. After thawing, the tofu looks a bit like sponge and loses its smoothness. On the contrary, it has tenacity and a little old feeling. When I was in China, I like to use it for hot pot. It can absorb juice very well. It was originally used for northeastern stew, but I forgot to use it when cooking. I want to try simmering with egg and tomato sauce. The effect is good. "

Ingredients

Approximately 900g Tofu
2 pcs Egg
1 cup Homemade Tomato Sauce
1/2 teaspoon Salt
1 tbsp Sugar
1/2 teaspoon Pepper
1 tbsp Corn Starch

Lao Tofu with Tomato Sauce and Egg

1. Break up the eggs, add 1/4 teaspoon of salt, 1/2 teaspoon of pepper, 1 tablespoon of vegetable oil, beat them evenly and stir-fry them, then use a spatula to mash them into chunks, set aside;

Lao Tofu with Tomato Sauce and Egg recipe

2. Boil a pot on medium-high heat, put 1/2 cup of tomato juice, add 1 tablespoon of corn starch and 1/4 cup of water starch mixed with water, stir continuously, and bring to a boil;

3. Pour in the tofu cubes, add 1/2 teaspoon of salt, 1 tablespoon of sugar, 1/4 teaspoon of pepper, stir for a few times, reduce to medium heat and simmer for a while, if it is too dry, add appropriate amount of water or stock, and stir from time to time to let tofu The block sucks juice evenly;