1. Peel the tomato and cut into small pieces
2. Cut Japanese tofu in half, and cut 1 piece of Japanese tofu into 6 pieces
3. Coat the Japanese tofu with starch and deep-fry it with 60% heat until the shape is set.
4. Put oil in the pan, add shallots, garlic, millet and stir fry until fragrant, pour in diced tomatoes, add appropriate amount of tomato sauce, two spoons of light soy sauce, and two spoons of oyster sauce, stir and stir evenly
5. Add enoki mushrooms, pour in a proper amount of water, boil, and cover with Japanese tofu, add a spoonful of sugar and a spoonful of salt, stir evenly, simmer on a low heat, and serve.
