1. The Japanese tofu is cut from the middle, squeezed out, and cooked in a hot water pot. Remember to low the heat, the tofu will be broken when the heat is high. Use a colander to pick up the plate and set aside.
2. Add a small amount of water to a non-stick pan and add a small amount of tomato juice and sugar. I have a ratio of two to one. You can adjust the taste by yourself. After it is boiled, it thickens and the soup should not be too thick.
3. Pour the soup with tofu and add some sesame oil.
Tips:1. Tofu can be soft tofu, Japanese tofu, or oily tofu!
2. Japanese tofu can also be breaded and fried first, which is also very fragrant.
