1. Prepare the ingredients, cut the tofu into cubes, boil a small pot of water, put the tofu in and cook (about 3 minutes), remove it for use, and blanch the fungus with hot water and cut it for later use
2. When the onion and ginger are used, don't need to cut them. Make a separate pot and add a little vegetable oil. After the onion and ginger are fragrant, use a spatula to remove the onion and ginger.
3. Then add the Hongguojia tomato sauce noodle soup and stir-fry for a while. If the tomato sauce is too strong, add some water (don't add too much)
4. Add the over-watered tofu and stir fry a few times, then add the fungus, fresh tomatoes, appropriate amount of salt and vinegar, and let the tofu fully absorb the sauce in the pot for a few minutes.
5. While the tofu absorbs the sauce, add a teaspoon of starch to the bowl and dissolve it with water, beat it evenly, add it to the pot, stir well with a spatula, collect the soup, sprinkle some chives on the pot
Tips:I don’t have tomato sauce at home, so I chose Hongguojia tomato sauce noodle soup instead, which is also a good sauce
