Tomato Sauce Tofu

Name: Tomato Sauce Tofu
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 5 Japanese tofu; 1 piece green pepper; 1 piece Red pepper; 40g corn starch

by Jing Niu Food

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Jing Niu keeps poisoning! Good food is the key point ❗️ By the way! Last time, a friend said that Japanese tofu is fragile when fried. Jing Niu is here to say two things! The width of the Japanese tofu cuts is about 1 cm to 1.5 cm. It is too thin to pick up when dipped in starch, it will break easily! Also, it is best to use a non-stick pan when frying, and the oil in the pan must be heated before frying in the pan! These are the keys to not being fragile!

Ingredients

Tomato Sauce Tofu

1. Ingredients preparation

2. First adjust the tomato sauce: 2 tablespoons of tomato sauce➕ half a bowl of water and half a tablespoon of sugar

3. Add 1g salt

4. Add 1 tablespoon light soy sauce

5. Add half a tablespoon of starch

6. Stir well and set aside

7. Japanese tofu is divided into two from the middle, cut into sections, green and red peppers are cut diagonally

8. Tofu dipped in starch

9. Put the oil in the pan and heat it into the pan and fry until slightly yellow. Set aside.

10. Put the pre-adjusted tomato sauce into the boil

11. When it's thick, put the fried tofu and green and red peppers in

12. Flip evenly to collect the juice and it will be out of the pot!

Tips:
Warm reminder: The chili peppers can be left alone, but the pot will not be spicy in the end. The rich colors make the whole dish more appetizing! According to personal preference!