1. Prepare the ingredients.
2. First make a bowl of sauce: two spoons of pasta tomato sauce, two spoons of tomato sauce, two spoons of sugar, one spoon of white vinegar, one spoon of dry starch, a little salt, mix thoroughly and set aside
3. Cut the yuzi tofu into one-centimeter thick round pieces
4. Coat both sides with dry starch and set aside
5. Put a little more oil in the pan and fry the starchy jade tofu until golden on both sides. Use the lowest heat, otherwise it will stick to the pan. Be patient.
6. Fried tofu
7. Leave the bottom oil in the pot, pour the juice into the bowl, stir carefully to make the soup thick
8. After the soup is thick, pour the yuzi tofu, spoon it over until it is even
9. That's it.
10. Take out the pot and serve on the plate.
Tips:Because the tofu is coated with dry starch, it must be low in heat, otherwise, it will definitely be mashed.
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