1. Wash the tomatoes and cut the tofu into 3 minutes long and 1.5 minutes thick.
2. Cut tomatoes into pieces with a hob.
3. Beat the eggs into a bowl, stir to loosen, add tofu and dip evenly.
4. Put the tofu soaked in the egg mixture into the frying pan one by one and fry until tender and brown.
5. After frying the tofu in the oil to remove the residue, leave a little oil and stir-fry the tomatoes, fry until soft and serve in a bowl for later use; clear the pan and add the stock to a high heat to bring to a boil, add the tofu, turn to a low heat and simmer for three or five minutes, add Tomatoes, salt, and wet starch are poured. Put the sesame oil on the plate and sprinkle with coriander.
