1. Soak the soft tofu in clean water, wash, drain and dice for later use
2. After washing 2 tomatoes, cut them into tomato pieces. It is recommended not to peel them
3. Peel off the garlic coat, wash and chop the garlic
4. Heat up the wok, pour in an appropriate amount of vegetable oil and heat it up, put the chopped garlic in the pot, and sauté until fragrant
5. Add the tomato cubes and stir-fry evenly
6. Pour in an appropriate amount of water and bring to a boil
7. Add tofu cubes
8. Add 2 tablespoons of tomato sauce, stir-fry evenly, close the lid, cook on medium heat until the tofu is ripe and tasty
9. Add the right amount of salt and chicken essence
10. Stir-fry evenly, turn off the heat, out of the pan, and sprinkle with chopped green onion.
Tips:Tofu is easy to become sticky after being stored for a long time, which affects the taste. As long as the tofu is boiled in salt water, and after cooling, it is placed in the fresh-keeping box with water and then placed in the refrigerator. It can be stored for at least one week without deterioration. .
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