1. Cut the soft tofu into 2 cm square pieces
2. Cut the tomato with a cross knife to prepare for the next step by immersing it in hot water and peeling it
3. Dip the tomatoes in boiling hot water for 2 minutes
4. Peel the tomatoes
5. Cut the tomato into 1cm pieces
6. Finely chop the shallots and coriander and set aside
7. Chop Zhitianjiao into finely pieces and set aside
8. Chop garlic into minced pieces and set aside
9. Cut the ginger into shreds and set aside
10. Put a little vegetable oil in the pot, when the oil is heating up, add minced garlic, ginger and chili peppers and stir fry for a fragrant flavor
11. Put the tomato cubes in, sauté the tomatoes until soft, do not stop using the spatula to crush the tomatoes into a paste
12. Put the tofu into the pot, add the ketchup and soy sauce at the same time, shake the wok so that the ingredients are evenly covered with the sauce, do not stir fry too hard to prevent the tofu from breaking
13. Add water and a little salt, so that the water is just over the tofu, shake the pot again, bring to a boil and simmer for 20 minutes
14. Put cilantro and shallots before you start to taste
Tips:When cooking tofu, do not use a spatula to stir fry, it will damage the shape of the tofu and affect its appearance. Shake the pot to make the tofu evenly covered with the sauce.
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